Creamy Mango SorbIceCream

This all natural frozen treat is texturally a mix between sorbet and ice cream! The primary composition is organic fruit, so stock up on the creamy, fresh, and delicious goodness. Makes 1 quart:
3 large ripe bananas-peeled, roughly chopped, and frozen
3 ripe champagne mangos-peeled, diced
1 1/2 t vanilla extract
1/4 t cinnamon
1/3 cup cold almond milk
1 cup almonds-toasted, roughly chopped
cocoa nibs-for garnish
1. Combine bananas and mangos in a food processor and blend until smooth.
2. Add vanilla, cinnamon, and almond milk to the food processor and mix until combined.
3. Transfer the mixture to your chilled ice cream machine and follow the manufacturer's instructions (churning for ~15-20 minutes, until set and well chilled).
4. Add almonds into the sorbet, and churn for 30-60 seconds longer.
5. Place the sorbet into a freezer safe container and freeze for 1 hour.
6. Serve in bowls, garnish with cocoa nibs.

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