Coconut Mango Sorbet
Coconut Mango Sorbet
Ingredients
For the Sorbet
- 2 1/2 ripe mangoes, peeled and cubed, about 3 cups
- 1/2 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
Instructions
- 1
Combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar has completely dissolved. Remove from heat and let the simple syrup cool completely to room temperature, about 15 minutes. For faster cooling, place the saucepan in an ice bath.
⏱️ 15 min - 2
In a high-speed blender, combine the cubed mangoes, cooled simple syrup, full-fat coconut milk, fresh lime juice, and kosher salt. Blend until the mixture is completely smooth and creamy. Ensure there are no fibrous mango pieces remaining.
⏱️ 5 min - 3
Pour the mango mixture through a fine-mesh sieve into a bowl to remove any remaining pulp or fibers, pressing on the solids to extract all liquid. This step is optional but creates a silkier sorbet texture.
⏱️ 5 min - 4
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until it is thoroughly chilled. This is crucial for optimal churning and sorbet consistency.
⏱️ 60 min - 5
Once chilled, pour the mixture into the frozen bowl of your ice cream maker. Churn according to the manufacturer's instructions, typically for 20 to 25 minutes, until the sorbet reaches a soft-serve consistency.
⏱️ 25 min - 6
Transfer the churned sorbet to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming. Freeze for at least 2 to 4 hours, or until firm enough to scoop.
⏱️ 240 min - 7
If the sorbet becomes too hard, let it sit at room temperature for 5-10 minutes before scooping to soften slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Mango Sorbet
Ingredients
For the Sorbet
- 2 1/2 ripe mangoes, peeled and cubed, about 3 cups
- 1/2 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
Instructions
- 1
Combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar has completely dissolved. Remove from heat and let the simple syrup cool completely to room temperature, about 15 minutes. For faster cooling, place the saucepan in an ice bath.
⏱️ 15 min - 2
In a high-speed blender, combine the cubed mangoes, cooled simple syrup, full-fat coconut milk, fresh lime juice, and kosher salt. Blend until the mixture is completely smooth and creamy. Ensure there are no fibrous mango pieces remaining.
⏱️ 5 min - 3
Pour the mango mixture through a fine-mesh sieve into a bowl to remove any remaining pulp or fibers, pressing on the solids to extract all liquid. This step is optional but creates a silkier sorbet texture.
⏱️ 5 min - 4
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until it is thoroughly chilled. This is crucial for optimal churning and sorbet consistency.
⏱️ 60 min - 5
Once chilled, pour the mixture into the frozen bowl of your ice cream maker. Churn according to the manufacturer's instructions, typically for 20 to 25 minutes, until the sorbet reaches a soft-serve consistency.
⏱️ 25 min - 6
Transfer the churned sorbet to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming. Freeze for at least 2 to 4 hours, or until firm enough to scoop.
⏱️ 240 min - 7
If the sorbet becomes too hard, let it sit at room temperature for 5-10 minutes before scooping to soften slightly.
⏱️ 10 min