SunGold Sorbet with Mango, Kiwifruit, and Pineapple
- 1/2 cup of frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup of your preferred non-dairy milk such as unsweetened cashew, coconut, or almond milk
- 2 Organic SunGold Kiwifruit, peeled and chopped. Can also be made with Organic Green Kiwifruit
- suggested toppings: shredded coconut, lime wedge, chia seeds, hemp seeds
Chill serving bowls in freezer ahead of time.
Add frozen pineapple, mango, non-dairy milk, and kiwi fruit to a high-speed blender or food processor. With the lid on, blend/process for about 15-20 seconds or until you have a creamy, sorbet consistency. Scrape down the sides and scoop into the pre-chilled bowls immediately. Add your favorite toppings if desired, and either freeze for 10 more minutes to set or serve right away.
Recipe contributed by Heather McClees Williams of The Soulful Spoon.