Mango Sorbet Bowl
A lush take on a muesli bowl with refreshing mango sorbet.
- 685g Goulburn Valley Mangoes
- 1 ¾ cup coconut milk
- 500 g coconut yoghurt
- In a blender, puree Goulburn Valley mangoes and set aside.
- In a prepared loft tin, layer mango puree and coconut milk then randomly dollop coconut yoghurt.
- Using a skewer, swirl the sorbet mixture 4 times to circulate layers.
- Freeze mixture for 8-12 hours before serving. Top with your favourite breakfast fruit and muesli. Enjoy!