Frozen Mango and Coconut Dessert

Serves 2
Time 5-10


200g coconut yoghurt
1 cup mango flesh, diced and frozen
1 tsp orange zest
ΒΌ cup passionfruit pulp
1 punnet blueberries, halved
1 pomegranate
1-2 tbsp coconut water or sparkling wine


Combine coconut yoghurt, mango and zest into a food processor and pulse until combined.

With the motor running slowly add coconut water or sparkling wine until a the sorbets soft-serve like consistency is reached.

Serve immediately in frozen glasses, layering with sorbet, passionfruit pulp, blueberries, pomegranate seeds and repeat the layering process.