Coconut Sorbet Dessert with Mango

Try our simple dairy-free and Vegan Coconut Sorbet Dessert made with mango and full-fat coconut milk, easy to whip up, and freeze for dinner guests.

Today we’re sharing a recipe of our freshly made Coconut Sorbet Dessert with Mango, easy to pop in the freezer, and ready for company! The fresh taste of mango is mixed with four other ingredients, a mango sorbet without ice cream maker. It’s better than coconut ice cream!

Coconut Sorbet Dessert

This coconut sorbet is so easy and delicious, and the perfect summer treat! I love a dessert you can make ahead, and know it’s ready if you have last minute guests pop in. It has the recipes of both coconut and mango – delicious!

And if you are a lover of soft serve ice cream, you’ll love this recipe.

Serve this dessert along with Hawaiian BBQ Chicken, a side of rice, and a house salad.

Why we love this recipe

• You can make this recipe ahead; ready in the freezer.
• It’s refreshing and light.
• Make it in the blender; no ice-cream maker required!
• Buy 1 lb bags of frozen mango at Trader Joe’s along with the other ingredients—it’s the perfect frozen dessert to make in a pinch!

What’s the difference between gelato and sorbet?

Ice cream, gelato, and sherbet all have dairy products in the ingredients, but sorbet does not. It’s a frozen dessert made up of just fruit purée (or fruit juice, like lemon juice). The sweetener depends on whether you use a simple syrup, or sugar, or you can use coconut milk.

Gather these ingredients

• Mango
• Coconut milk
• Maple Syrup (or honey if not Vegan)
• Vanilla (plus salt)
• Lime
• Mint (garnish)

A scoop or two of this rich and sweet Mango Coconut Sorbet is everything you need!

It’s rich and creamy, dairy-free, and bursting with the juicy-sweetness of mango and coconut milk!

How do you make this easy dessert?

This recipe requires little to no preparation, and the best part is that it uses common pantry items like full fat coconut milk, honey, vanilla, and salt.

1. In a high-powered blender, combine the mango, coconut milk, honey, vanilla, and salt.
2. Blend the ingredients on low and use a tamper to push and move the chunks as they puree, increasing the blending speed as the ice cream becomes creamier.
3. Taste for additional honey or lime juice.
4. When the ingredients are almost entirely smooth, (you may have a few chunks of mango), you’re ready to serve!

Tips and substitutions:

• Peel and pit and cut (into chunks) mango and freeze ahead.
• OR at Trader Joe’s or Costco or any other grocery store, you can buy a a big bag of frozen mango chunks.
• Definatley use full-fat coconut milk. It works best for this recipe. Use the cream off the top.
• If you are not making a Vegan recipe, you can use honey.
• For Vegan – use maple syrup.
• This recipe does not have dairy, and no sugar is added. It’s a great option for your dairy-free and vegan friends!

Can you freeze sorbet?

To make ahead, smooth the ice cream into a metal loaf pan, press a piece of plastic wrap onto the top, and transfer to the freezer. If you do this, you’ll have to re-blend the ice cream along with about 1/4 c of non dairy milk, because it will become pretty hard.

Simply allow the ice cream to thaw slightly (enough to allow the edges to melt), then transfer to a blender or food processor and pulse until smooth and creamy.

How do you serve sorbet?

Enjoy the ice cream plain or with lime zest and coconut shavings on top. Garnish with mint!

More recipes with mango to try:

Mango Cucumber Summer Slaw

Jicama Mint Mango Bites

This Southwestern Black Bean, Quinoa and Mango Salad

Quick Taco Salad with Mango Salad

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Coconut Sorbet Dessert with Mango

Sandy Coughlin

Try our simple dairy-free and Vegan Coconut Sorbet dessert made with mango and full-fat coconut milk; easy to make and freeze for dessert.

This ice cream requires little to no preparation, and the best part is that it uses common pantry items like full fat coconut milk, honey, vanilla, and salt. You can buy 1 lb bags of mangos at Trader Joe's along with the other ingredients—its the perfect ice cream to make in a pinch on a summer day! The ice cream has the consistency of soft serve and leaves you feeling cooled and refreshed.

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Yield: 4

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Ingredients

 

1x2x3x

• 1 lb frozen mango chunks
• 1 can full fat coconut milk, shaken
• 5 Tbsp maple syrup, or honey (if not Vegan)
• 1 tsp vanilla
• Pinch of salt
• 1 lime, juiced
• Fresh mint to garnish, optional

Instructions

 

• In a high-powered blender, combine the mango, coconut milk, maple syrup, vanilla, and salt. Blend the ingredients on low and use a tamper to push and move the chunks as they puree, increasing the blending speed as the ice cream becomes creamier. Taste for additional honey or lime juice.
• When the ingredients are almost entirely smooth, (you may have a few chunks of mango), you’re ready to serve!
• Enjoy the ice cream plain or with lime zest and coconut shavings on top. Garnish with mint!

HOW TO FREEZE:

• Smooth the ice cream into a metal loaf pan and press a piece of plastic wrap onto the top and transfer to the freezer. If you do this, you’ll have to re-blend the ice cream along with about 1/4 c of non dairy milk, because it will become pretty hard. Simply allow the ice cream to thaw slightly (enough to allow the edges to melt), then transfer to a blender or food processor, and pulse until smooth and creamy.

Notes

Reposted from Sept. 2020.

Cuisine: American

Course: Dessert

Calories: 344kcal, Carbohydrates: 43g, Protein: 3g, Fat: 21g, Saturated Fat: 18g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 15mg, Potassium: 433mg, Fiber: 2g, Sugar: 37g, Vitamin A: 1235IU, Vitamin C: 47mg, Calcium: 37mg, Iron: 4mg

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