With just three ingredients, this invigorating sorbet is a breeze to whip up and is sure to please a crowd. For a tangy twist, try using our Tangerine Puréevino clementines, or switch it up by using our Mango Puréevino with mango chunks. Both options are vegan, vibrant, and bursting with freshness.
Ingredients
1 tablespoon TAO Tangerine Puréevino (or TAO Mango Puréevino if using mangos instead of clementines)
8 clementines (or 3 cups of cubed mango; you may find cubed mango in the frozen section of your grocery store)
½ cup unsweetened almond milk
Directions
Peel and separate clementines, or peel and cube mangos. Place on a parchment-lined baking sheet and place in the freezer until frozen.
Once frozen, add clementines or mango to a food processor with TAO Tangerine or Mango Puréevino and almond milk. Blend until smooth and serve.
If the sorbet is too soft or slightly melted, transfer the container and place it in the freezer for about an hour until solid.