Fresh mango, hints of lime, and no ice cream maker necessary. Get ready for summer with this simple sorbet recipe!

Mango Lime Sorbet

Makes about 1 pint
Adapted from: Cooking Light

2 pounds very ripe or overripe mangoes *
1 cup sugar
1 cup water
Pinch of course salt
1 1/2 teaspoon fresh lime juice
1 teaspoon grated lime zest (optional topping)

Peel mango and cut flesh away from the seed. Cut mango flesh into medium sized diced pieces. Freeze mango pieces on a cookie sheet for at least 5 hours.
Meanwhile, make the simple syrup by placing sugar and water in a small saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Allow to cool completely.

Take mangoes out of freezer and allow to soften for 20 minutes. Place mangoes and salt in a food processor and puree until smooth. Pulse in simple syrup and juice. Top wit lime zest (optional), and serve immediately.

*It is very important that the mangoes you buy are ripe. If they aren't the sorbet is going to be clumpy and will not come together properly. Be sure to buy mangoes ahead to of time in case the store doesn't have fully ripe ones.


For sure my favorite meal is breakfast. It's one of the greatest excuses to eat plenty of sugar. Fruit, baked goods, chocolate, it's all packed into breakfast.
So I had some leftover chia seeds from last weeks recipe, chia pudding, and I thought I would whip up another item using them. I did a quick Pinterest search to come up with these great breakfast muffins that would be perfect for any morning.

I used this recipe from Cook Republic, head over there to check it out.

For the recipe however, I used regular flour and regular sugar in place of spelt flour and coconut sugar, and it turned out amazing. I would recommend this method so you don't have to spend extra money on ingredient you probably won't have in your house.

Until next week!