Mango Sorbet with Kiwi & Rum
This sorbet is dairy, gluten, and sugar free. Feel free to add your fruit of choice, and omit the rum or sugar if you choose to. Have fun with this one!
Servings Prep Time
4people 4min
Cook Time Passive Time
5min 30min
Servings Prep Time
4people 4min
Cook Time Passive Time
5min 30min
Ingredients
Instructions
  1. Add fresh mango, frozen mango chunks & nut milk to your blender. Blend until thick, and not runny. Cap off or move into a container, and put in freezer at least 30min. Adjust quantities if needed, for desired consistency. *If you leave the sorbet in the freezer overnight, it will freeze solid, and you will need to defrost/soften.
  2. Spoon into serving bowls or glasses. Top with 3-5 pieces of kiwi chunks.
  3. Pour shot of rum over sorbet
  4. Garnish with mint sprig & demerara sugar (optional)
Recipe Notes

Mango sorbet with Kiwi & Rum inspired by Chef Watson | via @dipyourtoesin

HDYTI Rating: We’ve awarded this recipe a gold! Our champion Chef Watson has racked up two silvers and three golds. Chef Watson really saved the day!

Disclaimer: This post, and the #EatDiverse campaign is sponsored by IBM in partnership with HDYTI. However, all opinions are our own.

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