Mango Chili Coconut Sorbet

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Mango Chili Coconut Sorbet


A great chili taste to the tongue with the mango mix and the hint of coconut will make your mouth water for more.

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5 mangos - peeled and pitted

1 cup unsweetened dry coconut flakes

juice of 1 1/2 limes

1 1/2 cups purified water

6-8 tablespoons raw agave nectar

3 or less teaspoons chili powder

dash of cayenne pepper


In a high speed blender, combine all the ingredients. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests. Freeze for at least 2 hours before serving.




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