Strawberry Mango Sorbet is on repeat in our house lately as a simple summer treat.
Plus, it’s totally delicious and features a collagen boost! I don’t know about you but when the dog days of summer roll around, my desire to cook goes right out the window. I end up making lots of grilled meats, cold salads, and refreshing treats like this Strawberry Mango Sorbet or my Kombucha Slushie.
How to Make Sorbet
Technically speaking, sorbet is usually made from water with fruit juice and sugar or other ingredients. It’s then blended and churned and then frozen to give a smooth consistency. It’s usually quite high in sugar. I’ve cut way down on sweetener in this recipe and only used a couple teaspoons of raw local honey.
Y’all, that sounds positively wonderful, but I ain’t got time for that! My Strawberry Mango Sorbet is kind of like a sherbet which contains fruit and cream. It finishes to an ice cream / sherbet texture but to make it dairy-free, I swapped in full-fat coconut milk.
The texture comes out smooth and cold without any churning or fancy machines. Truly stupid-easy.
What Ingredients Are In This Strawberry Mango Sorbet?
It’s really quite simple to make this recipe.
All I do is blend frozen strawberries and mango in the food processor (this is the one I have) with a few other ingredients. You could really use just about any other kind of frozen fruit that you like. I think blueberries with strawberries would be absolute perfection. If you don’t have a food processor you can probably use a blender but you’ll need to keep the blades moving so the motor doesn’t burn up.
To add a bit of creaminess, I include some full-fat coconut milk. This also helps get the food processor blade moving so you end up with a smooth texture. Truthfully, I like mine with a few small chunks in mine.
For a touch of sweetness, I used a couple teaspoons of raw, local honey. Feel free to make it without honey so there’s truly no added sugar. I find it a bit tart without honey – which I quite like – but your taste buds might be different. You could also use maple syrup instead of honey. I added the juice of half a lemon for freshness and to brighten up the flavors.
And finally, I added a super-special boost in the form of Vital Proteins Strawberry Lemon Beauty Collagen!
About Vital Proteins Beauty Collagen
I’m a huge fan of Vital Proteins – I’ve featured their collagen and gelatin supplements several times on the blog in the past – and I love finding creative ways to add their collagen to recipes. Collagen is the most abundant protein in your body, after all!
The Vital Proteins Strawberry Lemon Beauty Collagen features:
- collagen peptides
- hyaluronic acid (really good for your skin)
- probiotics (Bacillus coagulans)
- organic strawberry, and organic lemon.
It’s got no added sugars or sweeteners. And, one serving of the Strawberry Lemon Beauty Collagen has 12 grams of collagen peptides. (In case you’re feeling inspired, the Beauty Collagen line also comes in these flavors: Lavender Lemon, Melon Mint, and Cucumber Aloe.)
I really like collagen peptides because they mix in well to hot and cold liquids alike. When I saw that it came in a refreshing strawberry lemon flavor, my mind skipped thinking “summery lemonade” and then to sorbet. After a little experimenting, I came up with the winning combination.
Of course, if you only have plain collagen peptides on hand, those will work, too. Or, feel free to leave them out. It’ll still be delicious!
Strawberry Mango Sorbet (Dairy-Free, Paleo)
Strawberry Mango Sorbet is a simple, sweet-tart, dairy-free dessert that'll cool you off on the hottest summer day. Get the recipe right now!
- 1 cup frozen strawberries
- 1 cup frozen mango
- 1/4 cup coconut milk
- 1/2 lemon juice
- 2 tsp raw honey optional
- 2 scoops Vital Proteins Strawberry Lemonade Beauty Collagen
Load the frozen strawberries and mango into a food processor. Add 3 tablespoons of coconut milk, the lemon juice, honey, and Vital Proteins Strawberry Lemonade Beauty Collagen.
Let the food processor run for 15-20 seconds. If the mixture seems too stiff, add another 1-2 tablespoons coconut milk (I got an ice cream texture with a little over 1/4 cup coconut milk. If you add too much, you'll end up with a smoothie, though!). Scrape down the sides and process for another 15-20 seconds or until smooth.
Serve immediately or freeze, covered, for up to 2 weeks. If frozen, you'll have to defrost it first until it's soft enough to eat.
Feel free to use plain Vital Proteins Collagen Peptides if you'd like. Or omit altogether.
Omit the honey for a more tart sorbet.
Did you love this Strawberry Mango Sorbet? If so, leave a rating and comment below. I’d love to hear from you!
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Vital Proteins is a sponsor of Stupid Easy Paleo. All content, opinions, and words are my own, and I only ever share products I believe in 100%.