Instant Raspberry Mango Sorbet

This quick, light, and refreshing summertime treat highlights antioxidant-rich raspberries, a fruit that adds a surprising element of creaminess to frozen desserts.
Instant Raspberry Mango Sorbet


¾ cup fresh raspberries
1 ½ mangos, peeled and flesh cut into chunks
2 large mint leaves
2 teaspoons unrefined coconut oil
1 tablespoon honey
3 cups ice cubes

Nutrition Facts

Makes about 1 quart.


In a blender, combine all the ingredients and blend on low speed for about 15 seconds, then gradually increase the speed to high and blend until smooth. Serve immediately, or store in an airtight container in the freezer until ready to serve; soften it in the refrigerator for 20 minutes before serving.