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 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.
Ingredients
- 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.
Nutrition Facts
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