Thursday, June 28, 2012
Delicious mangoes blended into a velvety smooth sorbet provides the ultimate summer treat !
2 ripe mangos, peeled and chopped
1 can coconut milk
1/3 cup agave syrup
and agave syrup into a blender and puree until smooth.
Refrigerate several hours or overnight.
Pour mixture into ice cream
maker and process as per manufacturers directions.
Can be eaten at this point or frozen for later use.
To eat from frozen, allow sorbet to sit out at room temperature for 15 minutes before serving.
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