During the hot summer months, nothing tastes better than fresh or frozen fruit. You’ll love the smooth texture and sweet, refreshing taste of this Daniel Fast “Ice Cream.” This tasty treat certainly hits the spot and is a great mid-afternoon snack or after dinner dessert. Enjoy! Be careful not to eat it too quickly, though, or you’ll get a bad case of brain freeze!
Blueberry Mango Sorbet
2 cups frozen blueberries
2 cups frozen mango chunks (1-inch cubes)
Mix blueberries and mango in a blender until smooth, or feed through a juicer with the blank attachment in place.
Yield: 4 servings (serving size: about ½ cup)
- To make a swirl or twist effect, alternate 1 cup blueberries and 1 cup mango. If you mix the fruit in one bowl and then feed through juicer, the ice cream will be dark blue in color.
- You can find frozen blueberries and mango chunks in the freezer aisle of most supermarkets. To make this recipe using fresh fruit that you freeze yourself, place blueberries and peeled, cubed mango in a single layer on an 11×17-inch baking sheet and freeze until firm.
- Substitute frozen peaches for the mango.