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Creamy Mango Coconut Sorbet

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A quick and easy tropical sorbet blending ripe mangoes and full-fat coconut milk for a creamy, dairy-free treat perfect for summer.

Ingredients

Scale
  • 2 large or 3 medium ripe mangoes, peeled and chopped (about 3 cups / 450g)
  • 1 cup (240 ml) full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 2–3 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Peel and chop 2 large ripe mangoes into chunks—about 3 cups (450g) total. If using frozen mango chunks, thaw slightly for easier blending.
  2. In a high-speed blender or food processor, combine mango chunks, 1 cup (240 ml) full-fat coconut milk, 2 tablespoons fresh lime juice, 2-3 tablespoons maple syrup, 1 teaspoon vanilla extract (optional), and a pinch of salt. Blend on high until completely smooth and creamy, scraping down the sides as needed.
  3. Taste the sorbet base and adjust sweetness by adding more maple syrup if needed. If too thick, add a splash of coconut milk or water to loosen.
  4. Pour the mixture into a shallow, freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 4 hours or until firm.
  5. Before serving, let the sorbet sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls or cones and serve.

Notes

Use ripe mangoes for best flavor and sweetness. Full-fat coconut milk is essential for creamy texture. Freeze in a shallow container for even freezing and easier scooping. Let sorbet soften before serving. If sorbet freezes too hard, pulse in blender to soften. Optional add-ins include berries, cayenne pepper, or rum for variations.

Nutrition

Keywords: mango sorbet, coconut sorbet, dairy-free dessert, vegan sorbet, tropical dessert, easy sorbet recipe, summer treat

Find it online: https://piperplate.com/creamy-mango-coconut-sorbet-recipe-easy-refreshing-tropical-treat/