Blueberry Mango Sorbet

Name: Blueberry Mango Sorbet
Ingredients: 2 cups frozen mango; 1 pint California Giant blueberries (about 2 cups); 3 tablespoons raw honey; 3 tablespoons coconut milk

Every spoonful of this refreshing, four-ingredient Blueberry Mango Sorbet is a naturally sweet escape to a tropical paradise!

INGREDIENTS

2 cups frozen mango
1 pint California Giant blueberries (about 2 cups)
3 tablespoons raw honey
3 tablespoons coconut milk

DIRECTIONS

- - Add frozen mango, blueberries and honey to bowl of food processor and blend until broken down. Scrape down sides of bowl, add coconut milk and continue to blend until smooth.
- - Transfer to freezer-safe container, cover and freeze for at least 4 hours. Alternatively you can also enjoy immediately, then freeze any remaining sorbet.
- - Allow frozen container to sit at room temperature for about 10 minutes, until sorbet is scoop-able. Enjoy!
- - Cover and freeze any leftover sorbet, enjoy within 2 weeks.

Blueberry Mango Sorbet

INGREDIENTS

DIRECTIONS

RELATED RECIPES

Follow your berries to the farm.