This is the simplest of desserts to make but the flavours are delicious. Mangoes contain polyphenols and dietary fibre which healthy gut bacteria thrive on. In the human gut polyphenols help to keep the lining of the gut wall healthy and free from disease.
Preparation time: 10 minutes | Serves 4
- 500g frozen mango chunks
- 1 lime, zest and juice
- 100ml coconut water
- 1 tbsp caster sugar (optional)
- 200g fresh raspberries
- 100g fresh coconut shavings
- Fresh mint to garnish
- Place half of the mango into the bowl of a food processor and add the juice and zest of the lime. Begin to process the mango and juice and gradually add a little coconut water until you form the sorbet. Taste and if you want to add a little sugar do so at this point. Gradually add more mango and coconut water until you achieve the consistency you like.
- Place a few raspberries in the bottom of a tall glass and spoon the mango sorbet on top. Decorate with more raspberries, shaved coconut and fresh mint.
Per Portion (233g)
Calories (kCal/KJ) 196 / 827 | Protein (g) 2.4 | Fat (g) 9.4 | Saturated Fat (g) 8.0 | Carbohydrate (g) 27.3 | Sugar (g) 26.7 | Fibre (g) 6.3 | Salt Equivalent (g) 0.03
Mango is high in FODMAPs, and coconut is medium level so should only be eaten in small quantities.