Vegan Tropical Fruit Sorbet
Made with Native Forest Organic Mango, Organic Pineapple and Organic Papaya Chunks by Natalie of @feastingonfruit
This sorbet is vegan, dairy-free, gluten-free and refined sugar-free, but you won’t even know it!
This easy recipe is no churn, simple strain the fruit and pat dry. Spread out on a baking sheet lined with parchment paper, and freeze overnight.
Add the frozen fruit to a blender or food processor along with the coconut milk, lime juice, and maple syrup. Process until smooth.
Serve immediately or freeze 1 hour for a more solid consistency!
This recipe is so easy and delicious to make and only uses a few simple ingredients!
Make this recipe the night before and enjoy the next day for a refreshing tropical treat.
Snag the recipe below!
Tropical Sorbet
Ingredients:
- 1 can Native Forest Organic Papaya Chunks
- 1 can Native Forest Organic Mango Chunks
- 1 can Native Forest Organic Pineapple Chunks
- 1/2 cup Native Forest Organic Simple Coconut Milk
- 1 lime, juiced
- 2 tbsp maple syrup (optional)
Instructions:
- Strain the fruit and pat dry. Spread out on a baking sheet lined with parchment paper, and freeze overnight.
- Add the frozen fruit to a blender or food processor along with the coconut milk, lime juice, and maple syrup. Process until smooth.
- Serve immediately or freeze 1 hour for a more solid consistency.