It’s no secret that I have some serious love for my food processor. That thing just makes me oh so happy. If it made me sing and dance then, well now it makes me shout-to-the-rooftops happy. That’s because my powerful little friend is capable of busting out my new favorite dessert: mango sorbet. Well, technically it’s mango and pineapple sorbet, but mango sorbet kinda rolls nicely off the tongue. Not to mention the mango gives this easy, vegan dessert its beautiful color. This tropical treat is made with just 3 ingredients: frozen mango, frozen pineapple and Silk Unsweetened Coconutmilk. I’m obsessed! I’ve been enjoying this indulgence every single night. It’s delicious, naturally sweet, and a dessert you can feel good about!
ice cream ‘cones’, blue trimmed bowl & napkin c/o anthropologie
1 cup organic frozen mango
1 cup organic frozen pineapple
3/4 cup Silk Unsweetened Coconutmilk
1. Remove frozen fruit from the freezer and let sit for 5 minutes.
2. In a food processor, combine frozen fruit and coconut milk. Process until smooth, stopping once to stir so that no chunks remain.
3. Freeze for one hour.