Kiwi and Mango Sorbet (sans ice-cream maker)

Today has been another in a series of really long and action-packed weeks, and after it was all said and done, I really wanted to go lay on my couch comatose, possibly in a fetal position, whimpering the evening away, lamenting my long-lost free time due to school...

     

I almost wrote that dt, which is documentation format for due to...At least my brain is thinking like an OT..

 Alas, I did not go lay about  like a bloated ragdoll, I gathered all my might and went to the gym for a nice long run.  I'm not a gym person, I grew up in the woods running around the woods and the 1/2 mile driveway that led to the campground my family owned. It was well suited to my sometimes anti-social and solitary  exercise personality. I don't like to sweat and pant around others, as a rule. And the gym is full of fodder for my mild to moderate OCD... When I see  Woman A clutching the treadmill handle with a snot rag and coughing, I fixate on it until I can flee and shower the memory of it away...

Every time I really push myself with a run I crave sugar. Probably an electrolyte thing or glucose thing or something, but its pretty consistent...  It's usually a really specific craving, like coconut cream pie, or bananas foster... Nothing like loading up on calories and fat after burning a bunch of them, right?

WRONG....

I've never had a spectacular  metabolism, and I'm really trying to be a healthier girl these days.  I was thrilled when I remembered the mango sorbet I'd made this weekend, because I could get my sugar fix in a natural form, with some added health on top of it! This recipe is ridiculously easy, and the texture turned out almost identical to sorbet made in an ice-cream machine. I put some kiwis on top of it to make it extra bad-ass, and it worked like a charm!


Mango Sorbet with Kiwi
-2 ripe mangoes, (or 2 cups frozen) peeled, pitted, and sliced

-2 kiwis, peeled and diced

-1 cup orange juice

-2 tablespoons agave nectar

-2 cups ice cubes

Mango Sorbet Directions

Place mango, juice, agave nectar, and ice in a blender until blended. To prevent mixture from melting, do not over-mix.Place in the freezer in an airtight container. Chill 4-5 hours.

 -Dice and peel kiwi and sprinkle on top of sorbet before serving.

 

One last taste of summer, and a grand taste it is.

I was delighted that this recipe turned out because it originally called for an ice cream machine, but I used my Hamilton Beach blender and it tasted just like sorbet to me. I'd guess any high powered blender that can blend up ice should do the trick. I'm forbidden from loading our kitchen with more gadgets while we de-clutter to move, so maybe I'll try it with an ice-cream machine someday. But this worked awesome for now. A few servings of fruit with no added sugar,  and a delicious snack that's healthy is always a score. And it's really lovely to look at too. You might just want to keep it in your fridge to look at once in a while to marvel at its beauty...