2 Ingredient-Mango Sorbet

With the sun out and temperatures starting to rise, I have been craving a nice sorbet. If I was completely honest, I would mention that I love ice cream all year long (we even had a sorbet Yule log for Christmas), but really, the 28C we reached today is the perfect excuse to pull out the ice cream maker I got for my birthday. My very own ice cream maker! This is really exciting, and I have a feeling this machine will be working full time this summer!


For my first try, I wanted to try out my absolute favourite that I always take when we go out for ice cream: mango sorbet! I love the rich flavour, thick texture and overwhelming sweetness of this frozen desert. When I eat it, I just feel like eating spoonfuls of summer.

After searching the internet for the perfect sorbet recipe proportions, I came to understand that it was really crucial to have the right amount of sugar: too little and you end up with ice, too much and you end up with soup. As this was my first try, I went with the 4:1 ratio, and it worked out very well! No simple syrup required means sorbet is ready in just a few steps!


Here is what you need:

  • 3 ripe mangoes for 4 cups of mango flesh
  • 1 cup sugar

Here is what you do:

  1. Wash and peel your mangoes and chop them up.
  2. Put in your food processor and process until you get a nice smooth mango purée. Add the sugar while mixing and let the machine work until all the sugar is disolved in the fruit purée.
  3. Add to your ice cream maker (please follow your machine’s instructions), and let churn for 30 minutes. Place in a plastic air-tight container in the freezer until fully set and enjoy!

This is seriously so easy to make and incredibly delicious! So much flavour, so little efforts! If you want an extra smooth texture or if your mangoes are particularly fiber-rich, you can strain the mango purée before churning it.


Let me know what ice cream recipe you would like me to try out, or what is your favourite ice cream or sorbet recipe!

Carrot Cake Cupcakes

As an early Christmas present I received the amazing recipe book by the Happy Herbivore. This book is amazing! It has many recipes that are all vegan and low-fat. What is really amazing with this book is that gluten-free recipes are identified. It also contains a very complete appendix filled with tricks and substitution ideas.

These were delicious! Not too sweet and full of flavour!

These were delicious! Not too sweet and full of flavour!

Looking for a desert for Christmas Eve, I came across the Carrot Cake Cupcakes (you can also find this recipe on the Happy Herbivore’s website) which looked yummy!

I changed it a bit so that it was gluten-free, and also compatible with what was in my fridge.

Here is what you’ll need for 12 muffins:

– 1 cup brown rice flour
– 1/4 cup coconut flour
– 1/4 cup buckwheat flour
– 3/4 cup sugar
– 1 1/2 tsp baking powder
– 1 1/2 tsp ground cinnamon
– 1/2 tsp salt
– 1 mashed banana
– 2 shredded carrots
– 1 1/2 tsp vanilla extract
– 1 1/2 cups almond milk

Here is what you will do:
– Preheat oven at 350 F.
– In a large bowl, mix all the flours, sugar, baking powder, cinnamon and salt.
– In a smaller bowl, mix the banana, carrots and vanilla extract until well combined.
– Add in the carrot mixture to the flour mixture. This will be very dry.
– Add the almond milk 1/2 cup at a time until the batter is more liquid and smooth. I used the entire 1 1/2 cups.
– Line you muffin pan with paper liner or grease it.
– Fill muffin cups 3/4 full.
– Bake for 20 minutes or until a toothpick comes out of the center clean.
– Let cool on a wire rack.

These cupcakes were a great success on Christmas Eve. The carrot gave a really nice texture and the dough was soft and very flavorful. A total success! I decorated them with some coconut whipped cream and little sugar stars to make them more festive.

Cute cakes!

Cute cakes!

Let me know if you try this recipe out! Happy Holidays again!