1-ingredient mango sorbet !!!!!

A day or so before you plan to serve, slice 5-6 mangos and remove the meat. Add to a container and freeze until hard. A few hours (and up to a couple of days) before you plan to serve, remove the mangoes from the freezer and blend until smooth in a high speed blender. If you’re unable to get them smooth with just the mango, you can add a little Greek yogurt or some plant based milk! Line a loaf pan with parchment paper and smooth out your sorbet into the pan. Cover tightly with plastic wrap and let it freeze for a minimum of 5 hours. I like mine frozen overnight. Before serving, make whipped cream. If you want to make it a little bit minty, I like finely chopping fresh mint leaves and throwing them into the heavy cream. Add honey or maple syrup (to sweeten it up a bit!) and whisk until you’ve reached your desired thickness. Chop almonds into bite sized pieces. Depending on your freezer strength, you might need to remove the sorbet from the freezer 30min-1hr before serving to let it soften a bit. I was personally able to pull mine out of the freezer and dish up immediately — I find that mango doesn’t get super rock hard!! Add a few scoops to a bowl and cover in whipped cream, top with almonds and passion fruit. And a little bit of flaky salt! Enjoy!