`Slow Cooker Minestrone

Easy Slow-Cooker Minestrone

Cozy up with a bowl of this easy slow cooker minestrone, packed with a hearty mix of vegetables, beans, and tender pasta.

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3-Ingredient Mango Sherbet

Ripe mangoes and coconut milk are an ideal base for creamy lactose-free sherbet. No need for an ice cream maker with this recipe, just freeze the mixture, break it into chunks and blend it until it turns into a smooth soft serve!

Very ripe mangoes work best here, but if they aren’t sweet enough for your liking, add 1–2 tbsp of honey to the mixture before freezing.

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You’ll get close to a full serving of fruit with this dessert, plus a satisfying creaminess from the dairy-free coconut milk.

Active time: 20 minutes | Total time: 5 hours, 20 minutes

3-Ingredient Mango Sherbet

Ingredients

2 large (550g each) ripe mangoes
1 13.5 fl oz can (400g) coconut milk
1/2 orange, juice and zest
2 tbsp honey (optional)

Directions

Hold the mango on a cutting board with the slender side facing you. Cut off the right side of one of the mangoes, avoiding the tough pit that runs down the center of the fruit. Flip the mango and cut the other side off of the flat pit in the center. Cut the mango flesh into 1-in wide slices. Trim away the peel and discard. Cut away any more flesh on the top and bottom of the fruit and add to the blender, too. Repeat with the other mango. Discard pits.

Add the coconut milk, orange juice and orange zest to the blender (if using, add honey as well). Blend until smooth. Pour through a fine-mesh sieve into a freezer-safe baking dish or non-reactive metal baking dish and freeze until solid, about 5 hours.

Let the frozen mixture stand at room temperature for 5–10 minutes. Break the mixture up into chunks with a fork and add to the blender. Blend, stopping the blender once or twice to move the frozen chunks around with a rubber spatula or wooden spoon, until the mixture is smooth and the ice crystals have been broken up. Serve immediately or store in an airtight container for up to 2 months. Let soften a bit at room temperature if the sherbet is too firm to scoop.

Serves: 8 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 127; Total Fat: 10g; Saturated Fat: 9g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 7mg; Carbohydrate: 10g; Dietary Fiber: 1g; Sugar: 8g; Protein: 1g

Nutrition Bonus: Potassium: 201g; Iron: 9%; Vitamin C: 36%

Originally published August 4, 2020; Updated date: June 2026

The post 3-Ingredient Mango Sherbet appeared first on MyFitnessPal Blog.