Thursday, June 28, 2012

Mango Sorbet

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

Place mango, coconut milk 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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