Mango, Orange, & Saffron Sorbet
Serves 430 mins prep0 mins cook
Celebrate National Mango Day with a refreshing Mango, Orange, & Saffron Sorbet made with ripe mangos, coconut cream, and Natalie’s mango orange juice. This healthy dessert is topped with whipped coconut cream, chopped pistachios, and fresh mint for a delightful treat.
0 servings
What you need
Instructions
1: Halve the mangos and remove the flesh. 2: Freeze the mango flesh and the empty mango skins until completely frozen. 3: In a food processor or high speed blender, combine the frozen mango flesh, Natalie’s mango orange juice, and saffron. Blend until smooth. 4: Whip the coconut cream and honey together in a bowl with a hand mixer. 5: Scoop the sorbet back into the frozen mango rinds. Top with the honey infused coconut cream, chopped pistachios, and chopped mint.View original recipe