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
