Raspberry Coconut Mango Sorbet
Ingredients
-
3
cups
packed cubed very ripe mango
-
1
cup
fresh raspberries
-
1
cup
full-fat coconut milk
-
1
cup
organic cane sugar
-
1
pinch
sea salt
-
1
tsp
lime juice
Instructions
- Chill the ice cream churning bowl in the freezer the night before.
- Blend all ingredients on high until creamy and smooth for 2-3 minutes.
- Taste and adjust sweetness or flavor as needed, then refrigerate the mixture for at least 3-4 hours or overnight.
- Churn the chilled mixture in the ice cream maker according to the manufacturer's instructions for 30-40 minutes.
- Transfer to a freezer-safe container, smooth the top, and freeze for 4-6 hours until firm.
- Let thaw for 10-15 minutes before serving to soften.
Nutrition Facts (estimated)
Servings
11 (½-cup servings)
Calories
153
Total fat
4.4g
Total carbohydrates
28.2g
Total protein
1g
Sodium
911mg
Cholesterol
0mg
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