Mango Coconut Sorbet

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 6
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This Mango Coconut Sorbet is a tropical delight that's perfect for a hot summer day. It's refreshingly light, with the natural sweetness of ripe mangoes and the creamy richness of coconut milk blending beautifully. This quick and easy recipe will transport you to a beach, no passport required!

Ingredients for Mango Coconut Sorbet

The star of the show is, of course, the mangoes. Make sure they're ripe for the best flavor and natural sweetness. The coconut milk adds a creamy texture and rich coconut flavor, making the sorbet feel indulgent. We use granulated sugar to enhance the sweetness of the mangoes, but feel free to adjust to taste. A splash of lime juice provides a bright, tangy contrast to the sweetness, while a pinch of salt enhances all the flavors. Finally, fresh mint leaves make a lovely garnish, adding a pop of color and a hint of freshness.

Tips & Tricks

  • If your mangoes aren't quite ripe, leave them out at room temperature for a day or two to sweeten up.
  • Don't skip the lime juice—it really brightens the flavor and adds a necessary zing.
  • For a smoother sorbet, strain the mango mixture before churning to remove any fibrous bits.

Serving Suggestions

This sorbet pairs wonderfully with a slice of grilled pineapple or a sprinkle of toasted coconut flakes for added texture. For a tropical twist, serve it alongside a coconut biscuit or shortbread. It's also a delightful palate cleanser between courses at a dinner party.

Frequently Asked Questions

Can I use frozen mangoes?
Yes, just thaw them first so they blend smoothly. You might need to adjust the sweetness if the mangoes are less ripe.
What if I don't have an ice cream maker?
You can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.

Mango Coconut Sorbet Recipe Walkthrough

Start by peeling your mangoes and dicing them into small chunks. This is where the magic begins; ripe mangoes will give you the sweetest, most flavorful sorbet. Toss those mango cubes into your blender. Add in the coconut milk, granulated sugar, lime juice, and just a pinch of salt. Blend everything until you have a smooth, creamy mixture. Take a moment to taste it—if you need a bit more sugar or lime, adjust accordingly.

Once you're happy with the flavor, pour the mango mixture into your ice cream maker. Follow your machine's instructions—generally, you’ll churn it for about 20-25 minutes. You want it to reach that perfect sorbet consistency, where it's smooth but firm enough to hold a scoop.

Transfer the churned sorbet into a freezer-safe container. Pop it in the freezer for at least 2 hours to let it firm up completely. When you’re ready to indulge, scoop the sorbet into chilled bowls. If you like, garnish with a couple of fresh mint leaves for a touch of elegance and a hint of minty freshness.

Why You'll Love This Recipe

  • Quick and easy to make with just a few ingredients.
  • Perfectly balances sweet and tart flavors.
  • Dairy-free and vegan-friendly, so everyone can enjoy.
  • No fancy equipment needed, just a blender and an ice cream maker.

Ingredients

3 ripe mangoes, peeled and diced
1 cup coconut milk
1/2 cup granulated sugar
2 tablespoons lime juice
Pinch of salt
Fresh mint leaves for garnish (optional)

Step-by-step Instructions

1. In a blender, combine diced mangoes, coconut milk, sugar, lime juice, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
3. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours to firm up.
4. Scoop and serve in chilled bowls. Garnish with fresh mint leaves if desired.

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