Serves 4 – 6

Ingredients:

• Mango Sorbet Base:
• 4 cups frozen mango chunks
• 1 cup Greek yogurt (plain or vanilla)
• 2–3 tablespoons honey or maple syrup (adjust to taste)
• 2 tablespoons lime juice
• 2 teaspoons fresh grated ginger
• 12 fresh mint leaves (plus extra for garnish)
• Blueberry Swirl:
• 1 ½ cups frozen blueberries
• 1 ½ tablespoons honey or maple syrup
• 1 teaspoon lemon juice

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Instructions:

1. Prepare Mango Sorbet Base
   Add frozen mango, Greek yogurt, lime juice, grated ginger, mint leaves, and sweetener to a blender. Blend until smooth and creamy, scraping down sides as needed. Taste and adjust sweetness or ginger/mint intensity.
2. Make Blueberry Swirl
   In a small saucepan over medium heat, combine frozen blueberries, honey, and lemon juice. Cook 3–5 minutes until blueberries burst and form a thick sauce. Mash lightly if needed. Cool to room temperature.
3. Assemble & Swirl
   Pour mango sorbet base into a freezer-safe container. Dollop blueberry sauce over the top, then gently swirl with a knife or skewer for a marbled effect.
4. Freeze
   Freeze for 1–2 hours until firm but scoopable.
5. Serve
   Scoop into bowls or cones. Garnish with fresh mint leaves if you like.