Raspberry Coconut Mango Sorbet

• Vegan
• Gluten free

• Produce

  • 3 cups (500 g cubed very ripe mango, packed very ripe
  • 1 cup Raspberries, fresh

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 1 tsp Lime juice

• Baking & Spices

  • 1 cup Cane sugar* (or granulated sugar, organic
  • 1 Pinch Sea salt

Found on minimalistbaker.com

Description

Ingredients

• 3 cups packed (500 g) cubed very ripe mango (~ 2 large or 3 small-medium mangos)
• 1 cup (125 g) fresh raspberries (organic when possible)
• 1 cup (236 ml) full fat coconut milk*
• 1 cup (200 g) organic cane sugar* (or granulated sugar)
• Pinch sea salt
• 1 tsp lime juice

Directions

• The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
• Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
• The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.
• Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.
• Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.

Nutrition