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Mango Coconut Sorbet Recipe

This refreshing, dairy-free Mango Coconut Sorbet is perfect for warm days, blending the tropical flavors of ripe mango and creamy coconut for a naturally sweet treat!
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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 4
Calories 120 kcal

Equipment

  • 1 Blender or food processor
  • 1 Freezer-safe container
  • 1 Ice cream scoop

Ingredients
  

  • 2 cup ripe mango chunks (about 2-3 medium mangoes)
  • 1 cup coconut milk (full-fat, for creaminess)
  • 2 tbsp maple syrup or agave syrup (adjust to taste)
  • 1 tbsp fresh lime juice (optional, for brightness)
  • Pinch of salt

Instructions
 

  • Prepare the Mango:
    Peel and pit ripe mangoes. Cut into chunks and measure 2 cups. Fresh, ripe mangoes work best for a rich flavor, but frozen mangoes can also be used.
  • Blend Ingredients:
    In a blender or food processor, combine mango chunks, coconut milk, maple syrup (or agave), lime juice (if using), and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
  • Taste Test:
    Adjust sweetness if needed by adding more syrup or lime juice, depending on the mango's sweetness.
  • Freeze the Mixture:
    Pour the mango-coconut mixture into a freezer-safe container. Smooth out the top and cover with a lid or plastic wrap.
  • Freeze:
    Place in the freezer for at least 4 hours or until firm. For best results, freeze overnight.
  • Serve:
    Let the sorbet sit at room temperature for about 5-10 minutes before scooping to soften slightly. Use an ice cream scoop to serve.
Keyword Mango Coconut Sorbet, Mango Coconut Sorbet Recipe