Mango-Strawberry Yogurt Sorbet

Mango Yogurt Sorbet



  • 8 oz. chopped frozen mango
  • 2 oz frozen or fresh strawberries
  • 1 cup 2% Greek yogurt
  • 3 T honey
  • 2 T orange juice or mango nectar
  • Sliced, fresh mango or strawberries for garnish


Directions: In a food processor  blend all ingredients together until smooth. Divide sorbet among four bowls.


Serve immediately. Or cover and freeze. To serve after freezing, microwave 30 seconds or until softened.