1 large kaffir lime leaf, finely chopped (optional but gives an amazing taste!)
¼ c desiccated coconut
juice of 1 lime or 1 T lime juice
¼ c slithered almonds to garnish
Instructions
Freeze the mango and avocado overnight until firm. Remove and allow to defrost for 5-10 minutes before making the sorbet.
Put all the ingredients in the food processor, (except the almonds) and blend until smooth, scrapping down the sides as you go. Serve immediately with slithered almonds to the top. Any extra can be frozen.
Recipe by Wicked Wellbeing at https://wickedwellbeing.com/mango-avocado-sorbet/