Creamy, 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
Ingredients
- 2 ripe mangoes
- 1 cup coconut milk
- ¼ cup sugar
Instructions
- Peel and pit the mangoes and cut them into chunks.
- Place the mangoes in the bowl of a food processor, add the coconut milk and sugar, and whirl until smooth.
- Ladle or pour the puree into two ice cube trays.
- Freeze for at least 4 hours.
- 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.)
- Puree in a food processor until smooth, in batches if necessary.
- Keep the frozen cubes in a freezer bag until ready to serve.
Notes
Planning Tip: the sorbet puree can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks.
Hi…please tell me what type of coconut milk to use. There are thick ones in cans and also ones to drink from cartons.
Sincerely,
Cyd
Hi Cyd,
Use regular or reduced fat canned coconut milk. We like Thai brand.
Laura
I am definitely trying this!
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!
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!