Mango Sorbet with Mila Raspberry Coulis©

3 cups frozen organic mango chunks
2 cups fresh raspberries
1 Tablespoon Mila seed, mixed with 4 Tablespoons water to make gel
*½ cup pitted dates, packed

*Mila Gel™– It is important that you mix Mila with some kind of liquid whenever you eat it! If the recipe you are using does not have much thin liquid in it you will need to add water so it is not drawing vital fluids from your body in order to digest the Mila!

To make Raspberry Coulis, purée the raspberries and dates in a food processor with the “S” blade until smooth.Allow mango chunks to thaw for five minutes. Place in a food processor with the “S” blade and process until smooth, stopping to scrape down the sides of the bowl as needed. (May also be made in the Vitamix by starting with the blades spinning on high and dropping the mango chunks through the small opening in the lid, using the tamper tool to mash the fruit until creamy smooth.)

Makes 5-6 servings
Scoop sorbet into small bowls and drizzle raspberry coulis over top. Sauce will keep in an airtight container for up to 4 days – sorbet can be put into ice cube trays and re-frozen. Then add cubes to Vitamix machine with water to cover the blade tips and remake on high, or use instead of ice in smoothies.

This recipe was contributed by Diane and Michael and The Vibrant Kitchen© for you to share with your family, friends and customers. Use these as tools to help build your business.