The New Year is a time for fresh starts: trying new routines, making mindful choices, and finding balance without giving up the things you love. For many, that means exploring non-dairy options that still feel indulgent, comforting, and satisfying. This Dark Chocolate Mango Tangerine Sorbet Bowl is the perfect place to start.
Made with Double Rainbow’s non-dairy Mango Tangerine Sorbet, this recipe proves that going non-dairy in the New Year doesn’t mean skipping dessert. It means discovering bold new flavors that feel just as special.
Ingredients
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Fresh tangerine or mandarin slices
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Mango slices
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Dark chocolate
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Orange zest
Optional: Dark Chocolate Shell
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Dark chocolate
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Coconut oil
How to Make It
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Add one or two scoops of Double Rainbow Mango Tangerine Sorbet to a chilled bowl.
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Arrange fresh tangerine or mandarin and mango slices around the sorbet for juicy bursts of brightness.
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To create that satisfying chocolate crackle, make a quick dark chocolate shell.
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- Melt dark chocolate with a small amount of coconut oil until smooth.
- Spoon the warm chocolate mixture over the cold sorbet.
- Within seconds, it will harden into a thin, snappy shell.
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Top with a sprinkle of orange zest and a few dark chocolate shavings if desired. Serve immediately and enjoy the contrast of cold sorbet and crisp chocolate.
A Fresh, Non-Dairy Way to Start the Year
Going non-dairy in the New Year doesn’t mean sacrificing indulgence. It means discovering new favorite combinations. This Dark Chocolate Mango Tangerine Sorbet Bowl brings together citrusy freshness and rich chocolate in a way that feels balanced, fun, and deeply satisfying.
Scoop up Mango Tangerine Sorbet to create this delicious non-dairy sorbet bowl!