1 1/2 bag frozen mango (could substitute half of this with frozen pineapple)
1 can coconut milk
1/4 tsp stevia
1/3 cup xylitol
2 Tbsp lime juice
Shaved unsweetened coconut, toasted (optional)
Pulse mango in food processor until finely chopped. Add remaining ingredients and process until smooth. You can also reserve the 1/2 bag to add after everything is smooth and pulse to desired consistency to have a more chunky sorbet. Serve with toasted coconut, if desired. Store leftovers in the freezer.
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