Mango Coconut Sorbet

Posted · 5 Comments

mango_sorbet_01Creamy, fruity, refreshing, and vegan—the combination of mango and coconut makes this a perfect dessert to follow a Caribbean or Indian meal.

Prep time: 15 mins; Freezing time: 4 hours

Hands-on time just before serving: 10 mins



Prep time: 
Total time: 
Serves: 4 to 6
  • 2 ripe mangoes
  • 1 cup coconut milk
  • ¼ cup sugar
  1. Peel and pit the mangoes and cut them into chunks.
  2. Place the mangoes in the bowl of a food processor, add the coconut milk and sugar, and whirl until smooth.
  3. Ladle or pour the puree into two ice cube trays.
  4. Freeze for at least 4 hours.
  5. When ready to serve, release the frozen cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate pureeing, but not melted.)
  6. Puree in a food processor until smooth, in batches if necessary.
  7. Keep the frozen cubes in a freezer bag until ready to serve.
Planning Tip: the sorbet puree can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks.
5 Responses to "Mango Coconut Sorbet"
  1. Cyd says:

    Hi…please tell me what type of coconut milk to use. There are thick ones in cans and also ones to drink from cartons.


  2. Jeanene says:

    I am definitely trying this!

  3. cjw says:

    Two questions: (1) if I’m using champagne mangoes, how many would you recommend? (2) could this be adapted for an ice cream maker? Many thanks!

    • laura says:

      Champagne mangoes would be great. The mixture should be just fine in an ice cream maker, and faster than freezing in an ice-cube tray then having to process.
      Let us know how it turns out!

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