1 ½ packets LASCO 50% Less Sugar Vanilla Food Drink
1 ¼ cups Water
2-3 tbsp. Cornstarch
2 large Ripe mangoes, cubed – (or other fruits in season)
Pinch of Salt
Prepare an ice bath by filling a large bowl with water and
In a pitcher or measuring cup, mix the LASCO 50% Less Sugar Vanilla Food Drink with the water.
In a small bowl, dissolve the cornstarch in 2 to 3 of the mixed LASCO Vanilla Food Drink. Mix until smooth and set aside.
Pour the LASCO Vanilla Food Drink mix into a Stir in the salt. Place on the stove over medium high heat. Heat just until the mixture starts to boil.
Lower the heat and whisk in the cornstarch mixture, stirring constantly to prevent lumps from Stir while simmering until the mixture reaches a thin custard like consistency or until the it coats the back of a spoon.
Remove from the heat and set the pot in the ice bath to
Place the mango and the cooled Lasco Vanilla Food Drink mixture in a Blend until smooth.
Pour the mixture into a loaf tin and smooth with a Cover with plastic wrap and place in the freezer.
After about two - three hours the mixture should be at a scoopable Stir well with a fork to break up the mixture and prevent ice crystals from forming. Place the sorbet back in the freezer. Stir the sorbet again after about an hour. Keep covered and freeze overnight.
Take the sorbet out of the freezer about ten minutes before Use an ice cream scoop to serve into bowls and garnish with mint or as desired.