Coconut Mango Sorbet
Coconut Mango Sorbet
Ingredients
- 3 ripe mangoes, large, peeled and cut into 1-inch cubes
- 1 can full-fat coconut milk, 13.5 fluid ounces, well-chilled
- 1/2 cup granulated sugar
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
Instructions
- 1
Place the peeled and cubed mangoes into a high-speed blender. Add the well-chilled full-fat coconut milk, granulated sugar, fresh lime juice, and salt. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. Ensure no mango chunks remain.
⏱️ 5 min00
- 2
Pour the mango mixture into a shallow, freezer-safe container or bowl. Cover tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming. Refrigerate for at least 2 hours, or until thoroughly chilled. This step is crucial for optimal sorbet texture.
⏱️ 5 min00
- 3
Once the mixture is well-chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20 to 25 minutes, or until the sorbet has the consistency of soft-serve ice cream.
⏱️ 25 min00
- 4
Transfer the churned sorbet to an airtight freezer-safe container. Press plastic wrap directly onto the surface of the sorbet, then secure the lid. Freeze for at least 3-4 hours, or until firm enough to scoop. For best results, allow the sorbet to sit at room temperature for 5-10 minutes before serving to soften slightly.
⏱️ 5 min00
- 5
Scoop the refreshing Coconut Mango Sorbet into bowls or cones and serve immediately. Garnish with fresh mint or a slice of mango, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Coconut Mango Sorbet
Ingredients
- 3 ripe mangoes, large, peeled and cut into 1-inch cubes
- 1 can full-fat coconut milk, 13.5 fluid ounces, well-chilled
- 1/2 cup granulated sugar
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
Instructions
- 1
Place the peeled and cubed mangoes into a high-speed blender. Add the well-chilled full-fat coconut milk, granulated sugar, fresh lime juice, and salt. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. Ensure no mango chunks remain.
⏱️ 5 min00 - 2
Pour the mango mixture into a shallow, freezer-safe container or bowl. Cover tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming. Refrigerate for at least 2 hours, or until thoroughly chilled. This step is crucial for optimal sorbet texture.
⏱️ 5 min00 - 3
Once the mixture is well-chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20 to 25 minutes, or until the sorbet has the consistency of soft-serve ice cream.
⏱️ 25 min00 - 4
Transfer the churned sorbet to an airtight freezer-safe container. Press plastic wrap directly onto the surface of the sorbet, then secure the lid. Freeze for at least 3-4 hours, or until firm enough to scoop. For best results, allow the sorbet to sit at room temperature for 5-10 minutes before serving to soften slightly.
⏱️ 5 min00 - 5
Scoop the refreshing Coconut Mango Sorbet into bowls or cones and serve immediately. Garnish with fresh mint or a slice of mango, if desired.