Blueberry Mango Sorbet

Share Recipe

Prep Time6 hr

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


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


      • 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.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!