Mango Sorbet is a super delicious, easy and nice vegan alternative to regular icecream
Vegan mango and pineapple sorbet
- 4 cups mango chunks
- 1 cup pineapple chunks
- 1/2 Cup coconut milk
- Juice of 1 Lime
Place all the ingredients in a blender and blend using PURE program until well combined.
Transfer blended mix to a metal o plastic container.
Freeze them for at least 4-8hours, best overnight.
Take the sorbet out of the freezer. If the sorbet it really hard, let it stir outside for 10 min to soften.
And then scoop the ice-cream into the serving bowls.