Here’s a bright and tropical Mango Coconut Sorbet recipe—perfectly refreshing, dairy-free, and bursting with sunshine in every bite:
Mango Coconut Sorbet
Servings: 4–6
Time: 4–5 hours (including freezing)
Vegan + naturally gluten-free
Ingredients
- 3 cups ripe mango chunks (fresh or frozen)
- 1 cup full-fat coconut milk
- 1/4 cup maple syrup or agave (adjust to taste)
- 1 tbsp lime juice (for brightness)
- Pinch of salt
- Optional: 1 tsp grated ginger or a few mint leaves for a zesty twist
Instructions
- Blend the Ingredients
- In a high-speed blender or food processor, combine mango chunks, coconut milk, maple syrup, lime juice, and salt (plus ginger or mint, if using).
- Blend until completely smooth and creamy.
- Chill the Mixture
- For best results, refrigerate the mixture for 1–2 hours to chill before freezing. (Optional but improves texture.)
- Churn or Freeze
- With an ice cream maker: Pour into the machine and churn per manufacturer’s instructions (about 20–25 minutes).
- Without an ice cream maker: Pour into a shallow container and freeze, stirring every 30–45 minutes for 3–4 hours to prevent large ice crystals.
- Freeze to Set
- After churning, transfer to a sealed container and freeze for 2–3 hours until scoopable.
- Serve
- Let soften for a few minutes before scooping. Garnish with fresh mango, shredded coconut, or lime zest.
This Mango Coconut Sorbet is light, tropical, and full of natural sweetness—ideal for summer or as a palate cleanser. Want to try it with pineapple or passionfruit mixed in?
