Mango Sorbet Bowl

Method

1. In a blender, puree Goulburn Valley mangoes and set aside.
2. In a prepared loft tin, layer mango puree and coconut milk then randomly dollop coconut yoghurt.
3. Using a skewer, swirl the sorbet mixture 4 times to circulate layers.
4. Freeze mixture for 8-12 hours before serving. Top with your favourite breakfast fruit and muesli. Enjoy!