Raspberry Coconut Mango Sorbet

Nguyên liệu

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

Cách làm

1. 1

   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.

2. 2

   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).

3. 3

   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.

4. 4

   Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.

5. 5

   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.