Champagne Mango with Strawberry Sorbet

Hi All. Found something new to share. Another mango treat! It’s creamy, sweet, has a bit of a chewy texture and its cold! Did I mention that it tastes amazing? It’s totally worth the couple minutes to put it together.

I’ve made this a couple times now and find that I like it better with Almond milk rather than the coconut milk that I show in the picture below. Even though you only put in a splash, it still affects the flavor slightly. Either way, it’s still amazing! 1 serving should easily be enough for two people – as long as you’re not making it for dinner.

Oh! There’s one secret ingredient in this recipe. It’s the honey. This jar of honey I picked up at the Saturday market in LA a number of months ago and its mango infused. Basically, it has mango extract in it. The flavor is pretty strong so I don’t use the honey much. But in this case, I think I’ve found the perfect usage for it! It might even be this honey! I have to say that it really brings out the flavor of this desert.



  • 1 Ripe Champagne mango
  • 2 Medjool dates
  • 6-7 frozen strawberries
  • 2 Tablespoons almond milk (which is better than coconut milk)
  • 1 Tablespoon Kefir (strawberry flavor)
  • 1 spoonful Honey

Place everything but seeds in the blender and quickly grind it soft. If you blend too long, you’ll melt the strawberries too much. You also want to keep the dates just a little junky so that it gives the desert a little texture.

Note: I doubled the batch – which is what you see in the picture.


Notice that I’ve got the soft stuff on the bottom.


I might have blended just a bit too long. It should stand up a little better than this.


But look at that end result! Yum. You’ll get a little grit form the strawberry seeds, but the date bits totally make up for it.

This is a melt in your mouth treat. Can’t wait to pick up some more mangos!