Prep time 15 minutes
Cooking time 4 hours
500 g Mango
1 cup Natvia
0.25 Juice Lemon
0 Mint, for garnishing
- Using a blender, blitz the mango with the Natvia and lemon juice until smooth.
- If you have one, place into an ice cream churner and follow the manufacturing instructions. Otherwise, spread the mixture evenly into a baking dish, cover and freeze for 30 minutes.
- Remove from the freezer and then place in the blender and process until smooth. Spread into the baking dish again and repeat this step every 30 minutes for 4 hours.
- When your sorbet is smooth, scoop out with a warm ice cream scoop and serve sprinkled with mint leaves