Ultra creamy and refreshing blueberry mango mint sorbet recipe. Vegan and gluten-free it's perfect for a delicious dessert or tasty treat.
* Only use fresh herbs as dried herbs won't work for this recipe.
* Store the sorbet in BPA-free reusable ice cream containers.
* You can freeze the sorbet for 1-2 months before ice crystals start to form and impact the flavor of the sorbet.
2 Frozen Wild Blueberries (or regular blueberries)
1 cup Frozen Mango Chunks
0.25 cup Condensed Coconut Milk
6 small Mint Leaves
Recipe Credit Source: https://www.staceyhomemaker.com/blueberry-mango-mint-sorbet/
Ingredients
2 Frozen Wild Blueberries (or regular blueberries)
1 cup Frozen Mango Chunks
0.25 cup Condensed Coconut Milk
6 small Mint Leaves