Coconut Peach Mango Sorbet
- 3 cups frozen mango
- 3 cups frozen peaches
- 1 cup Thirsty Buddha Sparkling Coconut Water with Peach Mango
- 3 tablespoons fresh lime juice
- 2 tablespoons Healthy Buddha Organic Coconut Nectar
- Sprinkle of Hungry Buddha Classic Coconut Chips
- Add frozen mango, frozen peaches and lime juice to a blender and pulse.
- Add in Sparkling Coconut Water and Organic Coconut Nectar and stir well.
- Pour the sorbet into a pan and place in the freezer for 30 minutes.
- Scoop the sorbet into a bowl and top with Hungry Buddha Coconut Chips.
- Enjoy the refreshing taste!