Strawberry Mango Sorbet
It’s hot out there. At least it is here in Florida. And I don’t know about you, but the heat makes me crave fruit! It seems watermelon has been eaten by the pound lately in my house and frozen fruits are stocked in my freezer for easy smoothies and treats. If you and your kids are feeling the heat and want a cool, refreshing fruit treat with a boost of nutrients for the kids, try this delicious Strawberry Mango Sorbet.
This tasty treat is made with a food processor – no churning like ice cream – and it only needs to freeze for about 4 hours. The addition of ChildLife Essentials Zinc Plus gives it a nice, nutritious boost to help support your kids’ immune systems during the season of outdoor play, sharing, and socializing. This liquid supplement is mango-strawberry flavored, so it blends in perfectly with this treat.
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Strawberry Mango Sorbet Recipe
- 1½ cups frozen mango chunks
- 1½ cups frozen strawberries
- ½ cup full-fat coconut milk , shake can well before measuring
- 4 tablespoons liquid sweetener of choice (pure maple syrup, honey, agave, allulose)
- Finely grated zest and juice of 1 lime
- 4 servings ChildLife Essentials Zinc Plus
- Line a loaf pan with enough plastic wrap to cover the sorbet once in the pan.
- Put the mango and strawberry in a food processor and pulse until finely chopped. Add the coconut milk, liquid sweetener, lime zest and juice, and ChildLife Essentials Zinc plus. Pour into the prepared loaf pan, cover with plastic wrap, and freeze for 4 hours or until firm. Can be made several days ahead and stored, covered, in the freezer.
- If too hard to scoop, let soften at room temperature for a few minutes before serving.
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