Ice cream sorbet with carrots and mangoes

We are deeply convinced that it is simply impossible not to love ice cream! Especially in the summer heat, when it's so nice to treat yourself to a cool dessert.

Ingredients

• 400 g mango;
• 1 tbsp freshly squeezed carrot juice;
• 150 g of honey;
• 35 ml of lemon juice;
• 50 ml of water.

Directions

1. Make mango puree. To do this, peel the fruit. Cut the pulp from the bone, cut into pieces. Put in a blender bowl and beat until smooth and puree-like.
2. Add lemon juice and beat again. If you come across a not very juicy mango - add water. If the fruit is juicy, you can not add water according to the recipe. Beat again until smooth.
3. Peel a carrot and squeeze the juice from it with a juicer. Or grate the carrots on a fine grater and squeeze the juice with your hands or through gauze. Strain to cut into small pieces.
4. In a blender bowl, add carrot juice, mango slices, and honey - beat on high power until smooth.
5. Put in a container and send in the freezer for 5-6 hours. For the first 3 hours of freezing, stir the mass every 30 minutes.
6. Before serving, let stand for 2-4 minutes at room temperature, so that the sorbet became pliable and it was easier to form portion balls out of it. Bon appetit!