5-Ingredient Mango Raspberry Sorbet
Kick back and relax with a scoop or two of this refreshing and fruity sorbet that’s as delicious as it is colorful.
- 3 cups packed cubed mango
- 1 cup frozen raspberries
- ¾ cup granulated sugar
- 1 cup canned full-fat coconut milk
- 1 teaspoon fresh lemon juice
Combine all of the ingredients in a blender in the order listed. Blend on high until very smooth. Transfer to a bowl, cover, and refrigerate for at least 4 hours (or overnight).
Pour the chilled mixture into an ice cream maker. Churn for about 35 minutes until the sorbet is frozen but still soft. Transfer to an airtight container and freeze for at least 4 hours or until firm.
Thaw the sorbet at room temperature for about 15 minutes before scooping and serving.
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