What a lovely texture… and you can whip this up in minutes! Easy ingredients, all fresh, all wholesome… and there’s no way you’ll find this combination in any store!

Fresh mango paired with fresh blueberries, quality vanilla (in this case, some richly fragrant vanilla from Mexico) and natural sweetener whips up lickety-split in your blender (easier if you have a high-speed Blendtec like mine, of course). And then you can eat it straight-away more as a *slushie*, or you can freeze it rather briefly, maybe an hour, and scoop it out as classic sorbet.

Often, raw sorbets get “icy” and hard crystals, but this one remains smooth and velvety in texture (thanks to the pectin in both the mango and the blueberry). It’s just wonderful.

Make it tonight, and have the leftover remainers with breakfast in the morning, or as an after-work refresher tomorrow afternoon!

[private]

Recipe for: Mango-Blueberry Sorbet With Vanilla

• flesh from 1 mango
• 1 cup fresh blueberries (I do not use frozen, but you may choose otherwise)
• 1/2 teaspoon quality vanilla
• 2 tablespoons raw honey, raw cane sugar, or agave (I prefer not to use agave, but know that many people into raw foods use it)
• 3 cups ice

Blend until smooth. I use the Ice Cream setting on my Blendtec, which makes quick work of this.

The texture afterwards will be loose and slushie, and you can enjoy it that. Or, you can put the whole blender into the freeze to firm it up, then scoop it out from the blender. Or… pour out into a container and put that into the freezer.

Shouldn’t take more than an hour to get a nice firm (but still smooth) texture!

[/private]