Spring has finally come!
Well, technically, spring is here. We still had snow last night.

Anyway, spring is here, time for fruity desserts!
Lately, I have been really focusing on making vegan ice cream and trying to make some new flavors. And it has not been going very well. So, today when I saw that my local grocery store had some strawberries on sale, I decided I was going to make sorbet and leave the creamy desserts aside for a little while.
Growing up, strawberry sorbet was one my favorite dessert. I still have that taste of strawberry sorbet in my mind and somehow, I was sure I was not going to meet it. Yes, I admit, I was rather pessimistic, blame it on the awful weather we’ve been having, it even made me doubt myself.
I mixed the strawberries with some mangoes for some extra fruity taste, some coconut cream for some extra creaminess and a bit of sugar. Taa-Daa! The results really blew my taste buds away. This is going to be a new favorite in my house.

Strawberry mango sorbet

1 lb of fresh strawberry (can substitute for frozen)
2 cups cubed mango (can also substitute for frozen)
1/2 cup granulated sugar
1/2 cup of coconut cream (from a full fat can of coconut milk)

The day before, place the freezing pan of the ice-cream maker in the freezer. Also, put the can of coconut milk in the fridge for at least 24h to settle the cream.
If using frozen fruits, allow to fruits to thaw, or thaw quickly in the microwave. Blend the strawberry until it is really smooth. Add the mango in the blender and blend again until smooth. Add the coconut cream and blend again. Finally, add the sugar in gradually and taste. Sweeten to your desired flavor.
Churn the fruity mix until you get a soft serve texture. Transfer to a freezer-safe container and freeze for at least 3-4 hours to a scoopable texture.