This is another sorbet recipe given texture (but no fat) by using fresh zucchini!

I love this sorbet for breakfast. I’m partial to papaya in the morning, so this makes a great recipe to keep in the freezer for a refreshing start to the day! The mango gives more body and substance… and certainly  makes for a pretty bowl.

Make sure your papaya is nice and ripe, and same with the chopped mango that is folded into the sorbet once you’ve blended it. Let this be a colorful bowl of tropical juicy-sweetness… very pretty for a dessert table!

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Recipe for: Velvety Papaya Sorbet with Mango Chunks

• 2 cups ripe papaya, packed
• 1 cup baby zucchini, peeled and chopped
• 2 tablespoons raw cane sugar, raw honey, or agave syrup
• a few good dashes quality natural salt, such as Himalayan Crystal salt
• 3 cups ice cubes

Blend everything well in the blender. I use the “Ice Cream” setting on my Blendtec and it’s done in a jiffy!

Freeze briefly til soft-set, then scoop into bowl and enjoy! If you let it freeze hard, you will have to leave it out to soften a bit before you can scoop it out.

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