MANGO COCONUT SORBET

MANGO COCONUT SORBET

Mango Coconut Sorbet is a light, refreshing and tropical-inspired frozen dessert that delivers creamy indulgence without any dairy product. This dessert is made with just three simple ingredients: frozen mango, coconut milk and lime juice. This naturally sweet sorbet is bursting with flavour and is perfect for warm days or when you crave a healthier frozen treat. The rich coconut milk adds a luscious texture, while the frozen mango provides natural sweetness and a smooth, velvety consistency. A squeeze of lime juice balances the sweetness with a touch of citrus brightness, enhancing the tropical essence of the dessert. Unlike store-bought sorbets, this version contains no artificial sweeteners or preservatives, making it a wholesome option for those seeking a natural, guilt-free indulgence. This no-churn sorbet is easy to make and irresistibly delicious, whether served as a dessert, a cooling afternoon snack or a palate cleanser between meals.

RECIPE CATEGORY

Dessert, Snack

SERVING SIZE

1 serving

CUISINE

Tropical, Caribbean, Southeast Asian

PREPARATION/TECHNIQUES

No-Cook, Freeze

OCCASION/HOLIDAY

Summer, Healthy Eating, Tropical-Themed Party, Refreshing Dessert

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Dairy-Free, Gluten-Free, Quick & Easy, Low Fat

DISH TYPE

Frozen Dessert, Sorbet

INGREDIENTS

There are the following ingredients for Mango Coconut Sorbet:

• 50g frozen mango chunks

• 1 tbsp coconut milk

• ½ tsp lime juice

FULL NUTRITIONAL INFORMATION

• Calories: 75 kcal

• Carbohydrates: 15g

• Protein: 1g

• Fats:5g

• Saturated Fat: 2g

• Fibre: 2g

• Sugar: 13g

• Sodium: 3mg

PREPARATION

• Prepare The Ingredients: Ensure the mango chunks are fully frozen before blending. If the mango has been sitting out, place it back in the freezer for at least 30 minutes to ensure the sorbet achieves the perfect creamy consistency.

• Blend The Sorbet Base: In a high-speed blender or food processor, add the frozen mango chunks, coconut milk and lime juice. Begin blending on a low setting, gradually increasing the speed. If necessary, stop occasionally to scrape down the sides to ensure even blending.

• Adjust The Texture: If the mixture is too thick and won’t blend, add an extra teaspoon of coconut milk to help achieve a smooth, creamy texture. Be careful not to add too much liquid, as it may turn the sorbet into a smoothie rather than a frozen dessert.

• Freeze For A Firmer Consistency: If you prefer a scoopable texture, transfer the blended sorbet to a small airtight container and freeze for 1 hour. This will allow it to firm up slightly while maintaining its creamy consistency.

• Serve Immediately: Scoop into a serving bowl and enjoy your homemade Mango Coconut Sorbet immediately for a soft-serve texture. Garnish with extra mango chunks, shredded coconut, or fresh mint for a decorative touch.

PREP TIME

5 minutes

COOKING TIME

None

TIPS

• Use Ripe Mango: The sweetness of the sorbet depends on the mango’s natural sugars, so choose ripe, sweet mangoes before freezing.

• Pre-Chill Your Blender: To maintain the frozen consistency, place your blender jar in the freezer for 5–10 minutes before blending.

• Boost The Flavour: Add a pinch of sea salt to enhance the natural sweetness of the mango and coconut.

• Make It Sweeter: If your mango isn’t sweet enough, blend in ½ tsp of honey, agave syrup or maple syrup.

• Enhance The Creaminess: Substitute coconut milk with full-fat coconut cream for an even richer texture.

VARIATIONS

• Pineapple Mango Sorbet: Replace half of the mango chunks with frozen pineapple for a tangy twist.

• Spiced Tropical Delight: Add a pinch of ground ginger or cinnamon for an unexpected flavour boost.

• Berry Infusion: Blend in a handful of frozen raspberries or strawberries for a vibrant colour and berry-mango combination.

• Creamy Coconut Sorbet: Add ½ tsp vanilla extract for an extra hint of sweetness and depth.

• Alcohol-Infused Version: For an adults-only treat, mix in 1 tsp of coconut rum or tequila before blending.

PREPPING AND STORAGE

• Refrigeration: This sorbet is best enjoyed fresh but can be stored in an airtight container in the freezer for up to 2 weeks.

• Freezing: If frozen for longer than 2 hours, let it sit at room temperature for 5 minutes before scooping to soften slightly.

• Meal Prep: Make a larger batch and portion it into small containers for an easy, ready-to-eat frozen dessert.