Mango Sorbet

Last time I made this I used cream like a normal ice cream recipe and the result: a thick and extra creamy mango ice cream. But since mango is well a thicker fruit when blended, I decided to make this sorbet with half the calories, and next time I am going try cutting out the sugar all together for a seriously healthy treat. Without the cream, this sorbet could even be classified as ice cream as it is still extra creamy and luscious. It's too cold to be trying out ice cream flavours now but once summer comes I'm aiming to make a new one every week!