Total: 4 hours
Prep: 5 min
Yields: 1-2 servings
1 mango, roughly chopped
1 cup coconut water
1 tsp fresh ginger, grated
Freshly squeezed line juice to taste
Toasted coconut flakes for garnish
Place the mango, banana, coconut water, ginger and line juice in blender and blend until smooth. Pour the mixture into an airtight container and freeze for 2 to 4 hours, or overnight.
To serve, scoop the sorbet into ice cream dishes and garnish with the toasted coconut flakes. Enjoy!