MANGO SORBET WITH AMINO ANIMO RICE PROTEIN

Ingredients

• 1-2 scoops AMINO ANIMO Rice Protein
• 500-600 gr. mango (frozen and diced)
• 1 can of coconut cream
• 80 ml agave syrup
• juice of 1 lime
• 1 tsp vanilla extract
• 1 pinch of salt

Preparation

1. Blend all the sorbet ingredients until creamy.
2. Pour the cream into a cake tin, lined with non-stick paper.
3. Transfer the cream to the freezer for at least 3 hours.
4. When it’s time to serve, take the sorbet out of the freezer and let it sit at room temperature for 10 minutes to soften slightly.