🍫🍫🍰 Coconut Mango Sorbet refreshing and creamy sorbet is a delightful vegan treat for summer, blending tropical mango with creamy coconut milk and tangy raspberries.
Ingredients:
3 cups packed cubed very ripe mango (about 2 large or 3 small-medium mangos)
1 cup fresh raspberries (organic if possible)
1 cup full-fat coconut milk
1 cup organic cane sugar (or granulated sugar)
1 pinch sea salt
1 tsp lime juice
Instructions:
Prepare Ingredients:
The night before or at least 3-4 hours before churning, place your ice cream churning bowl in the freezer to chill.
Add all the ingredients (mango, raspberries, coconut milk, sugar, sea salt, and lime juice) to a blender.
Blend:
Blend on high for 2-3 minutes until the mixture is creamy and smooth.
Taste and adjust the flavor or sweetness as needed.
Chill:
Transfer the mixture to a mixing bowl, cover, and refrigerate overnight or for at least 3-4 hours.
Churn:
Add the chilled mixture to the pre-frozen ice cream churning bowl.
Churn according to the manufacturer’s instructions for 30-40 minutes, or until it has a soft serve consistency.
Freeze:
Transfer the churned sorbet to a freezer-safe container and smooth the top with a spoon.
Cover securely and freeze for 4-6 hours, or until firm.
Serve:
Allow the sorbet to thaw at room temperature for 10-15 minutes before serving to soften.
Use a hot scoop to serve the sorbet.
Notes:
Storage: The sorbet keeps well in the freezer for 7-10 days, but it’s best enjoyed fresh.
Tips: If the sorbet becomes too hard after freezing, let it sit at room temperature for a few minutes to soften before scooping.
Enjoy this tropical, creamy sorbet as a refreshing summer dessert.
#Amazing
#cake
#usa
#germany