By nutritional therapist Christine Bailey
Packed with vitamin C to support collagen production, this is such a simple recipe with only four ingredients. If you have a high speed blender or food processor you can make instant sorbet by using frozen mango chunks. If not simply blend up the ingredients and freeze until firm.
5 fresh mint leaves
2 tbsp lime juice
4 tbsp orange juice
400g frozen mango chunks
Place the mint leaves, lime juice and orange juice in a high speed blender or food processor and blend until smooth.
Add the frozen mango chunks and process on high to create a thick instant sorbet. You may have to stop and scrap down the sides as you blend.
Eat immediately or spoon into a container and freeze until required.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.