Ingredients
3 cups frozen mango chunks
1/2 cup Cocobella Passionfruit coconut yoghurt
2 tbsp Cocobella Straight Up coconut water
1 lime juiced
Method
- Place ingredients into a high speed blender or food processor and blend until smooth and creamy. It’s helpful if you blender has a tamper tool to push down the ingredients.
- Scoop sorbet into a freezer safe glass container, cover and set in freezer for 2 hours or until firm.
- Once ready, thaw for 5-10 minutes then scoop balls of the sorbet into a bowl and top with some of the passionfruit sauce that’s in the yoghurt container plus coconut flakes.
