Ingredients
- 2 cups ripe mango, peeled and cubed
- 2 cups watermelon, cubed and seedless
- Juice of 1 lime
- 1 tbsp honey or agave (optional)
-
Fresh mint for garnish (optional)
Instructions
Peel and cut the mango and watermelon into cubes. Place the fruit on a tray lined with parchment paper and freeze for at least 4–6 hours, or overnight.
Once frozen, add the fruit to a blender along with the lime juice and honey. Blend until smooth and creamy. Serve immediately for a soft sorbet texture, or freeze for 1–2 hours for a firmer consistency.
Florida tip: Freeze extra ripe fruit before it gets too soft—it's the perfect way to reduce food waste and always have ingredients ready for smoothies and sorbets!