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2 C Mangoes (frozen-chopped)

1 C Water

1/3 C Date Syrup


  • Place all ingredients in a food processor fitted with an S-blade and blend until smooth
  • Pour sorbet mixture into a freezer safe container and freeze for four hours
  • Keep in the freezer for up to 10 days (depending on the container - check regularly)


Thanks to LeAnne Campbell for this recipe found in her book - The China Study All-Star Collection

Note: 6D Living has replaced her use of Agave Syrup with the WFPB option of Date Syrup

Mango Sorbet

  • There is nothing to purchase/download. The FREE instructions are found in the description.

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