Oral Allergy Syndrome Friendly Mango Coconut Sorbet with Carob Drizzle

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.8

(19)

Oral Allergy Syndrome Friendly Mango Coconut Sorbet with Carob Drizzle

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Ingredients

4 servings

For the sorbet

3 cups frozen mango chunks (about 1 lb)
½ cup full-fat coconut milk
2 tbsp honey
2 tbsp fresh lime juice
1 pinch fine sea salt

For the carob drizzle

3 tbsp carob powder
3 tbsp coconut oil
1 tbsp honey
1 pinch fine sea salt

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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