Raspberry Coconut Mango Sorbet

• 3 cups mango packed cubed very ripe, 2 large or 3 small mangoes
• 1 cup fresh raspberries
• 1 cup full fat coconut milk
• 1 cup organic cane sugar
• 1 pinch sea salt
• 1 teaspoon lime juice

1. The night/day before churning, set your ice cream churning bowl in the freezer to chill. Add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
2. Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
3. The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer's instructions for 30-40 minutes, or until it looks like soft serve.
4. Transfer to a freezer-safe container and smooth top with spoon. Cover securely and freeze for 4-6 hours, or until firm.
5. Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot spoon to ease serving.

mango, fresh raspberries, full fat coconut milk, cane sugar, salt, lime juice

Taken from www.yummly.com/recipe/Raspberry-Coconut-Mango-Sorbet-1495606 (may not work)