Low Sodium Mango Coconut Sorbet with Carob Drizzle

Total time4 hr 20 min

Prep time15 min

Cook time5 min

Low Sodium Mango Coconut Sorbet with Carob Drizzle

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Ingredients

4 servings

For the sorbet

3 cups frozen mango chunks (about 1 lb)
Dole Gluten Free Mango Chunks Frozen - 5 ct Dole Mango Chunks Signature SELECT Mango Chunks - 16 Oz Simple Truth Organic® Frozen Mango Chunks Private Selection Tropical Mango Chunks
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½ cup full-fat coconut milk
2 tbsp honey
2 tbsp fresh lime juice
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the carob drizzle

3 tbsp carob powder
3 tbsp coconut oil
1 tbsp honey
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
Combine the frozen mango, coconut milk, 2 tbsp honey, lime juice, and a pinch of salt in a blender or food processor. Blend on high until completely smooth and no chunks remain, about 1–2 minutes, scraping down the sides as needed.
2
Pour the blended mixture through a fine-mesh strainer into a loaf pan or freezer-safe container, pressing gently with a spatula to pass through any fibrous bits. Discard the solids.

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