Stick-blend frozen fruit to make cheap, superb dairy-free sorbet – zingy and fresh!

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I bought some bags of frozen fruit-chunks to be frugal but was regretting the mango and pineapple in particular because when defrosted, they don't have the nice texture of fresh. But I just stick-blended a portion of semi-defrosted mango pieces and wow, it's just incredible. It's like the world's best ever sorbet. Fresh, intense flavour, just amazing. Did the same for the pineapple and it's also lovely.

You just leave a portion of the frozen fruit to partially defrost at room temperature for about 20-30 minutes (just enough so that your blender can handle it). If your palate is used to sugar, you can add banana for sweetness. You can buy frozen banana chunks, for convenience, or use fresh, if the other fruit is frozen. The banana gives a creamy texture without overwhelming the other flavour.

I used to make a sorbet that was half frozen raspberries and half fresh banana and it was out of this world – just tasted of zingy raspberries. Must do it again!

In the UK, at least, frozen fruit is supposed to be about 30%-50% cheaper than fresh so this is a bargain – and there's no waste.

No need to make a load of it – just a single portion when you're in the mood. Takes less than a minute.

Zero additives, dairy-free, no waste. Total winner.

A note on cost: I used frozen mango pieces, 60p/100g. A single fresh mango probably is yields fresh pieces at about £1.60/100g. Mango sorbets I looked at online are about 60p/100g but they're mostly not mango and packed out with sugar and chemicals, such as this one: Mango Puree (41%), Water, Sugar, Glucose Syrup, Acidity Regulator (Citric Acid), Stabilisers (Xanthan Gum, Pectin, Guar Gum).

So if mango is anything to go by, making your own sorbet is cheaper than using fresh fruit and healthier by far than shop-bought sorbet.

Enjoy!