Mango Raspberry Sorbet
This homemade mango raspberry sorbet recipe is easy to make with frozen fruit and a blender! This recipe is naturally sweetened with honey and has some added zip from fresh ginger.
Equipment
- High-powered blender or food processor
Ingredients
- 1 bag (10 ounces) frozen mango chunks
- 1 bag (8 ounces) frozen raspberries
- ½ cup full fat canned coconut milk
- 2 Tablespoons honey
- 1 inch fresh ginger grated
Instructions
- Combine all of the ingredients in a high powered blender or food processor.
- Cover and blend at full power for 30-60 seconds. If making the sorbet in a blender, use the tamper to press the fruit into the blades. The sorbet is ready when the fruit is completely smooth. Be careful not to overblend, since that can make it melt.
- Enjoy right away -- it will have a soft serve consistency -- or pop it in the freezer for an hour or two for a firmer texture.
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