Healthy Mango Sorbet
Delish homemade ice-cream alternative! This stuff tastes like heaven.
1/4 cup coconut milk
1/4 cup almond milk
1 tsp vanilla
2 single serving containers of vanilla Greek yogurt (142g each)
1/2 cup juice (I used raspberry orange)
Peel mangoes and place all ingredients in a blender – I use a Vitamix as it blends without leaving chunks, which would probably be yummy anyways. Blend on high for two minutes. Line a square baking tray with parchment paper and pour in mixture. Let freeze overnight. Scoop out and top with blueberries and lemon.
(The juice is necessary as you need something acidic for the sorbet to freeze properly.)