We hope all of you are having a wonderful holiday season, and looking forward to having some time to spend with your friends and families. As you know the holidays of Christmas and New Years fall at the end of the week in 2020. Our shipping partners also have an increase in demand due to holiday shipments. CurrantC has decided it is best if we hold of of on shipping frozen products until after the holiday season is over. We always want to ensure that you receive the best quality product If you place an order for them and you are in a neighboring state we will ship on a case by case basis. Sorry for the inconvenience. We are still striving to ship all other products in a timely fashion.

A Wealth of Health

Frozen Mango, Black Currant, CurrantC™, and Vanilla Mosaic

Serves 10 - 12

Equipment needed: 9x5x3-inch loaf pan or 7 to 8 cup capacity mold


  • 2
    Pints mango sorbet (4 cups)
  • 1
    Pint vanilla ice cream (2 cups)
  • 6 Ounces
    frozen CurrantC™ Black Currants, thawed
  • 1/4 Cup
  • 2 Tablespoons
    CurrantC™ Black Currant Nectar


  1. Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.

  2. Meanwhile, purée Black Currants, sugar, and CurrantC™ Black Currant Nectar in a blender until smooth, then strain thorough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.

  3. Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side

  4. Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with Black Currant purée as you go. Smooth top, pressing down with back of spoon to eliminate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours.

  5. To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment.

  6. Cut mosaic into 1/2-inch-thick slices.