More than a Summer Recipe: Mango Kefir Sorbet with Water Kefir to Fall in Love With
More than just ice cream – our living summer culture to spoon!
Refreshing with added value: This fermented mango kefir sorbet is not only a creamy, fruity delight but also packed with living cultures. Instead of heavy sugar bombs, this summer brings probiotic lightness in a glass – or rather: on a spoon.
Whether for yourself or as a healthy crowd-pleaser at your next garden party – this recipe brings together fermentation, freshness, and summer vibes.
Recipe: Mango Kefir Sorbet
Preparation for your sorbet
For this recipe, you will need active water kefir – preferably freshly fermented. Therefore, plan some lead time and prepare your water kefir at least 24–48 hours before making the sorbet. We show you how in our guide to making water kefir.
Prepare for second fermentation
- Add to a glass (e.g., Oleni Mason Jar | Wide | 0.5 L)
- 300 ml water kefir
- 2–3 tablespoons ripe mango cubes (or 2 tablespoons mango puree)
- Ferment for 24 h at room temperature, then chill.
Preparing the sorbet
Now you can blend the mango-kefir mixture until creamy – preferably in a powerful blender. Then pour the mixture into a Ripple Mason Jar | Regular | 0.12 L, which is perfect for a single serving. Now it's time to put it in the freezer!
Give the sorbet at least 4–5 hours to freeze completely – and your probiotic summer refreshment is ready to be spooned.
Enjoy!
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