Why You’ll Love This Recipe
This Mango Coconut Sorbet is the perfect refreshing treat for hot summer days. The natural sweetness of ripe mangoes pairs perfectly with the creamy richness of coconut milk, creating a smooth and tropical dessert that’s both indulgent and refreshing. It’s easy to make, requiring just a few ingredients, and can be enjoyed as a light dessert or snack.
Ingredients
- Mangoes (about 3 cups of diced ripe mango)
- Coconut milk (1 cup, full-fat for creaminess)
- Honey or agave syrup (1/4 cup, adjust to taste)
- Lime juice (2 tablespoons, freshly squeezed)
- Pinch of salt
- Optional: Shredded coconut (for garnish)
- Optional: Mint leaves (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by peeling and dicing the ripe mangoes into small chunks.
- In a blender or food processor, combine the mango pieces, coconut milk, honey (or agave syrup), lime juice, and a pinch of salt.
- Blend everything until the mixture is smooth and creamy.
- Taste the mixture and adjust sweetness, adding more honey or agave syrup if necessary.
- Pour the mixture into a shallow dish or an ice cream maker if you have one.
- If using an ice cream maker: Follow the manufacturer’s instructions to churn the mixture until it reaches a sorbet consistency.
- If not using an ice cream maker: Freeze the mixture for about 4-6 hours or until firm. Stir every 30 minutes for the first few hours to break up any ice crystals and achieve a smooth texture.
- Once frozen, scoop the sorbet into bowls or cones.
- Garnish with shredded coconut and mint leaves, if desired.
- Serve and enjoy!
Servings and Timing
- Servings: This recipe yields about 4-6 servings.
- Prep Time: 10 minutes
- Chill Time: 4-6 hours (or until fully frozen)
Variations
- Spicy Mango Sorbet: Add a pinch of chili powder or cayenne pepper for a subtle heat that contrasts with the sweetness of the mangoes.
- Pineapple Coconut Sorbet: Swap the mangoes for ripe pineapple chunks for a tropical twist.
- Dairy-Free Option: The recipe is already dairy-free with the use of coconut milk, but if you prefer a lighter consistency, you can use almond milk or oat milk instead.
- Mint Infusion: Blend in fresh mint leaves with the mangoes for a cool, refreshing herbal note.
Storage/Reheating
- Storage: Store any leftover sorbet in an airtight container in the freezer for up to 2 weeks.
- Reheating: Since this is a frozen dessert, there’s no need to reheat it. Let the sorbet sit at room temperature for a few minutes before scooping if it becomes too hard.
FAQs
How ripe should the mangoes be for the best sorbet?
Ripe mangoes are key for the best flavor and texture. Look for mangoes that are slightly soft to the touch with a fragrant aroma.
Can I use frozen mangoes instead of fresh ones?
Yes, frozen mangoes work just as well in this recipe and can even result in a smoother texture when blended.
Can I make this recipe without an ice cream maker?
Absolutely! If you don’t have an ice cream maker, simply freeze the mixture and stir it every 30 minutes to help break up ice crystals until it’s frozen and smooth.
How can I make this sorbet sweeter?
If you prefer a sweeter sorbet, you can add more honey or agave syrup to taste. Start with a little extra and taste test to find the sweetness level you like.
Can I use coconut water instead of coconut milk?
Coconut milk provides a creamy consistency that coconut water does not. If you use coconut water, the sorbet will be less creamy but still delicious.
Is this recipe suitable for vegans?
Yes! This Mango Coconut Sorbet is naturally vegan, as it contains no animal products.
Can I add alcohol to this sorbet for an adult version?
Yes! You can add a tablespoon of rum or coconut liqueur to the mixture for an adult twist. Just be mindful that adding alcohol will affect the freezing time.
Can I use other sweeteners like maple syrup?
Yes, you can substitute honey or agave syrup with maple syrup or any other liquid sweetener of your choice. Adjust the sweetness to your preference.
Can I make this sorbet ahead of time for a party?
Definitely! This sorbet can be made up to 2 weeks in advance. Just store it in an airtight container in the freezer and let it sit at room temperature for a few minutes before serving.
Can I add other fruits to this sorbet?
Yes! You can mix in other tropical fruits like pineapple, papaya, or passion fruit to create a custom flavor. Just blend the fruit with the mangoes and coconut milk.
Conclusion
This Mango Coconut Sorbet is a simple yet delicious treat that’s perfect for cooling down on warm days. With its smooth, creamy texture and tropical flavors, it’s sure to be a hit at any gathering or as a refreshing snack. Whether you follow the recipe as-is or try out some variations, you’ll love how easy and satisfying it is to make!
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Mango Coconut Sorbet
- Total Time: 4-6 hours 10 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This refreshing Mango Coconut Sorbet is the perfect summer treat! Combining sweet ripe mangoes with creamy coconut milk and a hint of lime, this tropical sorbet is a delightful dessert or snack. It’s easy to make with just a few ingredients and can be enjoyed by all, whether you prefer a dairy-free or vegan option. A great way to beat the heat and enjoy a healthy, naturally sweetened frozen treat!
Ingredients
3 cups of diced ripe mango (about 3 large mangoes)
1 cup of full-fat coconut milk (for creaminess)
1/4 cup honey or agave syrup (adjust to taste)
2 tablespoons lime juice (freshly squeezed)
Pinch of salt
Optional: Shredded coconut (for garnish)
Optional: Mint leaves (for garnish)
Instructions
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Peel and dice the mangoes into small chunks.
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In a blender or food processor, blend the mangoes, coconut milk, honey (or agave syrup), lime juice, and a pinch of salt until smooth and creamy.
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Taste and adjust sweetness with more honey or agave syrup if needed.
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Pour the mixture into a shallow dish or an ice cream maker.
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If using an ice cream maker: Follow the manufacturer’s instructions until the sorbet reaches a smooth, frozen consistency.
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If not using an ice cream maker: Freeze for 4-6 hours, stirring every 30 minutes for the first few hours to break up ice crystals.
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Once frozen, scoop into bowls or cones.
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Garnish with shredded coconut and mint leaves, if desired.
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Serve and enjoy!
Notes
Storage: Keep leftover sorbet in an airtight container in the freezer for up to 2 weeks.
Sweetness: Adjust the sweetness by adding more honey/agave syrup if desired.
Vegan: This recipe is naturally vegan and dairy-free when using coconut milk.
Frozen Mango: Frozen mangoes can be used for a smoother texture if you prefer.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: Tropical
