This is an easy, no ice cream maker sorbet, so easy to whip up and eat guilty free all summer long.
Mango chunks- 3 cups; Use either ripe mangos or frozen mango chunks
Unsweetened pineapple juice- 1/2 cup
Almond milk- 1/4 cup
Blend all the ingredients together until smooth. Pour into a container and freeze. Give it a churn every 30 minutes for the first two hours.
Served here with a chocolate espresso torte.