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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


  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!
Mango Sorbet Bowl

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