Recipe - Raspberry, coconut and mango sorbet

Packs a pretty good punch!

Okay, so this has sugar in it. I usually try to avoid sugar in recipes but every now and then you need a treat and certain recipes need the sugar - like this delicious sorbet. The texture just isn't the same with honey/other sugar substitutes. Plus it's jam packed full of other incredibly healthy ingredients so I think as a treat this packs a pretty good punch!


3 cups packed cubed very ripe mango (~ 2 large or 3 small-medium mangos)
1 cup fresh raspberries
1 cup full fat coconut milk
1 cup organic cane sugar* (or granulated sugar)
Pinch sea salt
1 tsp lime juice


The night/day before churning, set your ice cream churning bowl in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.

Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).

The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve. Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.

Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.

Tip - if you don't have an ice cream machine this has a thick enough base that you can simply freeze a loaf tin (as I have!) overnight then pour in the base and take it out to whisk the mixture every hour until it firms up enough to leave for the 4-6 hours as above. It will take a little longer to freeze this way but will still be delicious.

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