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Granola and Mango Sorbet

Recipes for Home and Restaurant

by Nadine Lloyd

Granola and Mango Sorbet Recipe by Nadine Lloyd


(Serves 4-6)


  • 3-4 large mangos – diced

  • ½ cup caster sugar

  • ½ cup water


  • 1½ cups mixed nuts – chopped

  • 1 cup dried coconut – shaved

  • 1 cup mixed seeds

  • 1 cup oats

  • 1 cup dried pawpaw

  • ⅔ cup dried blueberries

  • ⅔ cup dried pomegranate

  • 1½ cups pure maple syrup



Using a blender or food processor, blend the mango, sugar, and water until smooth.

Place the mixture into a medium-sized saucepan.

Simmer over medium heat until the sugar dissolves.

Remove from the heat and allow to cool.

Pour the sorbet into a flat dish and place it into the freezer overnight, or place the sorbet into an ice cream machine and set it according to the manufacturer’s instructions.


Preheat the oven to 160°C (320°F).

Line a baking tray with baking paper.

Using a large bowl, combine all the granola ingredients together.

Evenly lay the granola mixture onto the baking tray.

Bake for 20 minutes, or until lightly golden brown.

Remove and allow to cool for 25-30 minutes.

Break up the granola into small pieces.

Serve along with the mango sorbet.

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