Mango Raspberry Frozen Yogurt Sherbet

Image: A cocktail glass filled with mango and raspberry flavored frozen coconut milk dessert garnished with mint leaves.

Description: This tangy and refreshing mango and raspberry flavored coconut milk sherbet has become one of my favorite desserts to enjoy in the summertime! Try it and you'll be hooked!

Yield: recipe makes 3 – 5 servings

Ingredients:

• 2 1/3 cups of frozen mango chunks

• 12 oz. vanilla unsweetened coconut milk yogurt

• 4 oz. coconut milk

• 5 oz. frozen raspberries

• 1/4 cup lemon juice

• 1/2 cup raw honey, or to taste

• Garnish: Mint Sprig

Equipment:

• Ice cream maker

• Blender or mixing bowl

Instructions:

Add everything to a food processor and process until smooth. If needed, add a bit more coconut milk and continue processing to reach the desired consistency of soft serve ice cream.

Remove from food processor and serve immediately. Store any remaining sherbet in a freezer-safe container and freeze for up to 3 months. When ready to eat, remove from freezer and place on the counter to thaw for at least 30 minutes or until it becomes scoop-able.