I’ll be truthful here and admit that I’ve never been big on sorbet. Why eat something light and fruity when you can eat ice cream? I’ve found this particularly true in recent years, since vegan ice cream has become readily available, and since I’ve discovered how easy it is to make my own. This sorbet is different though. Throw a mango into pretty much anything and it instantly becomes my favorite version of that thing. Mango also works particularly well for sorbet, because it blends up creamier than lots of other fruits. I achieved a little extra in creaminess this recipe by throwing in a bit of coconut milk, so maybe in a way this is more of a sorbet-ice cream hybrid. I don’t really care what you call it. It’s delicious. The little bit of cardamom makes this stuff taste quite a bit like a mango lassi.
