INGREDIENTS
- 2 cups diced mango
- 1 1/2 cups orange juice
- 1/2 cup water
- 40g True Protein Natural Collagen
- 1/4 cup granulated sweetener
- 1/2 cup passionfruit pulp
METHOD
- Place the mango, orange juice, water, collagen and granulated sweetener into a blender and blend on high until smooth.
- Turn the Cuisinart® ice cream maker on and pour the mixture, along with the passionfruit pulp, into the frozen freezer bowl. Mix for 30 to 35 minutes or until the sorbet thickens.
- The sorbet will be a soft and creamy texture, if you prefer a firmer consistency, transfer into an airtight container and freeze for 2 hours before serving. Enjoy!
NUTRITIONAL INFORMATION
- Calories- 102
- Protein- 7.9g
- Carbohydrate- 18.1g
- Fat- 0.4g