• Place your Petal Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.

TRADITIONAL PREPARATION

• Place the sugar in your food processor and pulse for a few seconds until it is a fine powder.
• Add the frozen fruits with the banana and Blend / 1 min. Then, scrape down sides and bottom of mixing bowl with spatula to loosen mixture. Fruit should have a creamy consistency. NOTE: Depending on the size of your fruit chunk you might need to further Blend 10 sec.

THERMOMIX PREPARATION

• In the bowl of your Thermomix, place the sugar (2.82 oz | 80 g) and mill 10 sec/speed 9.
• Add the frozen fruits (22oz | 625 g) with the banana (3.53 oz | 100 g) and Blend / 1 min with the aid of spatula. Then, scrape down sides and bottom of mixing bowl with spatula to loosen mixture. Fruit should have a creamy consistency. NOTE: Depending on the size of your fruit chunks you might need to further Blend 10 sec.
  
• OPTIONAL: Insert butterfly whisk. Mix 1 min/speed 4 or more for a smooth consistency. Remove butterfly whisk.

ASSEMBLY

• Scoop your preparation into each wells of your Flexipan®. Freeze for a minimum of 4 hours (Best overnight).
  

WHEN READY TO ENJOY

• Once your Dairy Free Mango Sorbet has set in the freezer, gently peel it off from your Flexipan® onto your service platter. Allow 20 minutes to defrost gently at room temperature. Enjoy as is or with a raspberry coulis. Bon Appétit!