Delicious mangoes blended into a velvety smooth sorbet provides the ultimate summer treat.

• 2 ripe mangos, peeled and chopped
• 1 can coconut milk  ( Lite or full fat)
• 1/4 cup  RAW agave syrup

Place mango, coconut milk and agave syrup into a blender and puree until smooth.

Refrigerate several hours or overnight.

Pour mixture into ice cream maker and process as per manufacturers directions.

Can be eaten at this point or frozen for later use.

To eat from frozen, allow sorbet to sit out at room temperature for 15 minutes before serving.
Don’t have an ice cream maker, just pour mango puree into popsicle molds, freeze and enjoy.

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