Description
Coconut Mango Sorbet is a dairy-free frozen dessert made from ripe mangoes and coconut milk, providing a creamy yet refreshing texture. Unlike ice cream, which contains dairy and often requires churning, sorbet is lighter and made with fruit juices or purees. The mango adds natural sweetness and vibrant color, while the coconut milk lends a smooth, velvety richness to the mixture.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk (full-fat for creaminess)
- 1/4 cup maple syrup or agave syrup (adjust to taste)
- 1 tablespoon lime juice
- Pinch of salt
Instructions
- Prepare the Mangoes:
- Peel and dice the mangoes, removing the pits.
- Blend the Ingredients:
- In a blender or food processor, combine diced mangoes, coconut milk, maple syrup, lime juice, and a pinch of salt.
- Blend until smooth and creamy.
- Taste and Adjust:
- Taste the mixture and adjust sweetness or lime juice as needed.
- Freeze the Sorbet:
- Pour the mixture into a shallow container.
- Freeze for about 4-6 hours, stirring every hour to prevent ice crystals and ensure a smooth texture.
- Serve:
- Scoop into bowls and enjoy your Coconut Mango Sorbet!
Notes
For the best texture, let the sorbet sit at room temperature for a few minutes before scooping. It’s a refreshing, tropical dessert that’s perfect for hot days—naturally vegan, gluten-free, and made without added sugar!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blend
- Cuisine: Tropical
Keywords: Coconut Mango Sorbet Recipe