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After ordering a case of organic mangos from the Bountiful Baskets Food Co-Op, it wasn’t long before I found myself with a few mangos that were very ripe and ready to eat. My husband and I had already been eating them almost every day with our lunch and in our smoothies, so I needed to find a creative way to use up those delicious mangos. I found a website called and a recipe for Mango Sorbet.  After making a few adjustments, here’s the recipe I used, and the sorbet was DELICIOUS!


Mango Sorbet

2 medium mangos, peeled and cubed

2 tsp honey

1/2 c  homemade yogurt

In food processor, process mango and honey until smooth.  Add yogurt.  Pour mixture into freezer container of an ice cream maker.  Freeze according to manufacturer’s instructions.  To prepare without an ice cream maker (I did), pour mixture into an 8″ x 4″ freezer container.  Cover and freeze 4 hours, whisking from time to time.

I had 7 mangos, so I used all 7 and tripled the other ingredients.  I used a 9″ x 13″ pyrex baking dish and it took longer than the 4 hours to freeze, but it was SO good.  🙂

Although I used mangos, I’m sure this is a recipe you could use with any fruit you may have that needs to be used up.

Do you have any recipes for dishes you prepare when you need to use up fruit?  I’d love for you to share them if you do.  🙂



Join the discussion 2 Comments

  • Mmm, that sounds really good. My kids are going to love it. GREAT IDEA, especially since I don’t have an ice cream maker!!

    I love fruit. Unfortunately, candida loves it too. Since I’m on a new anti-candida diet (ACD), most fruit is out. However, granny smith apples in moderation are ok! So, I pulled out my favorite apple crisp recipe, made some adjustments to cut down on the simple carbs and sugars, and it still tastes like heaven. Here is what I came up with:

    5 cups thinly sliced granny smith apples
    2 tablespoons lemon juice
    1/4 cup water
    1/2 cup whole wheat flour
    1/2 cup rolled oats
    60 drops of Sweetleaf stevia
    3/4 teaspoon ground nutmeg
    1 pinch salt
    1/2 cup butter, softened
    1 cup coarsely chopped walnuts

    Preheat oven to 350 degrees F.
    Toss apples with lemon juice, stevia, and water in a shallow 2 quart baking dish.
    In a large bowl, combine flour, oats, nutmeg, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely.
    Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.