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Mango-Tango Sorbet

We're getting the best citrus fruit here in California lately. My family enjoyed this sorbet last weekend. The recipe will be in my new cookbook Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love--available soon. To be entered in a drawing when it comes out, become my Facebook fan. 

Tango -Mango Sorbet

Makes about 1 quart

This is a tasty combination of tart and sweet flavors. To make this sorbet super easy, use frozen mango chunks (thawed slightly) and store-bought tangerine juice. If you can’t find tangerine juice, orange juice will work fine too.

 3 cups peeled and diced mango

1 1/4 cups freshly squeezed tangerine juice, chilled

1/4 cup granulated sugar or agave syrup

 Combine all of the ingredients in a blender and process until smooth. Freeze in an ice cream maker according to the manufacturer’s directions.

It's Official!

I just signed a contract with Book Publishing Company to publish my new nondairy,vegan ice cream cookbook. The plan is to have it out in time to make ice cream in summer, 2009! I'm very excited about this book--it's a comprehensive book of ice creams, sherbets, sorbets plus lots of yummy ice cream cakes, pies, bars, sandwiches, popsicles, sauces, toppings, and mix-ins--all completely dairy-free!