MANGO SPRINKLES AND MINT SORBET.

This recipe came as a result of my not being a fan of normal ice cream yet craving something really cold to endulge in the January heat wave.

Ingredients 2 fully rice/overripe mangoes, peeled A bunch of fresh mint Assorted sprinkles Water METHOD 1:In a blender jug, add the chopped mango pieces,the mint when is well washed and copped and some water 2:Please note the amount of water you add will determine the consistency of your juice/extract 3:Blend at medium speed till smooth. If you like chunks in your sorbet,then blend for only a few minutes and leave some bits unblended 4: For quick freezing, add to a glass bowl and place into the freezer or if you have a blast chiller, the better since it will take lesser time 5:Freze from 0 to around 24hrs to ensure firmness. 6: Once frozen, use an ice cream scoop or even a normal spoon to scoop, place in your favorite desert bowl,throw some sprinkles on top and serve on a hot day ENJOY!! ROGZYS_KITCHEN