Tropical Breeze Sorbet

Allergens

Nuts (coconut)

Ingredients

• 2 cups fresh mango, diced and frozen 1 cup full
• fat coconut milk, canned 1/2 cup freshly squeezed lime juice Zest of 1 lime 1 tablespoon honey or pure maple syrup (for a strictly Paleo option) A pinch of sea salt

Instructions

1. In a blender, combine the frozen mango, coconut milk, lime juice, and zest. Blend until smooth, stopping to scrape down the sides as needed. Gradually add the honey or maple syrup while blending, adjusting the sweetness to your preference. Stir in a pinch of sea salt for balance. Pour the mixture into a shallow, freezer safe dish and smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface of the sorbet to prevent ice crystals from forming. Freeze for at least 4 hours or overnight until firm.

Chef’s Insight

The key to this recipe is using ripe, sweet mangoes and high-quality coconut milk for the best flavor possible.

Notes

This recipe is gluten-free and suitable for a Paleo diet.