# Raspberry Coconut Mango Sorbet

Cuisine: western · Time: 45 minutes · Servings: 11

## Ingredients

- 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

## Steps

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

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Source: minimalistbaker — https://minimalistbaker.com/raspberry-coconut-mango-sorbet/
Page: https://findfood.fun/vi/recipes/1314
Language: en (requested translation unavailable)