Mango sorbet & Rawnola jar

Mango sorbet & Rawnola jar

A brekkie that doesn’t require any sweetener, oil or COOKING! Vegan, refined sugar-free, oil-free and gluten-free option.

Makes 2 servings
Total Time 10 Minutes
Difficulty Easy
Container Dry Grain Container, Wet Container


  • 350 g Frozen Mango
  • 1 Tablespoon Lemon Juice
  • 180 g Rolled Oats (GF oats for gluten-free)
  • 70 g Almonds
  • 70 g Walnuts
  • 40 g Sultanas
  • 2 Tablespoon Hemp Hearts
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract 
  • Pinch of Salt


  1. Place all granola ingredients into the Dry grain container and process for 3-7 seconds, or until desired consistency. Transfer to a jar or bowl and set aside.
  2. Place all sorbet ingredients into the container and process until smooth.
  3. In a glass or jar, pour in the granola and top with the sorbet. Repeat once and garnish with a sprinkle of granola on top. Serve and enjoy!
  4. Store leftover granola in an airtight jar in the pantry and sorbet in an airtight container in the freezer.

Recipe credit: Chloeevegan

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