Mango Coconut Sorbet

My mom is visiting and brought her Montel Williams high-powered blender with her. She has been bragging about this thing ever since she ordered it after watching an infomercial late one night.

I needed an excuse to test this baby out. I call it my kitchen R2-D2 and guess what? My mom was right, this thing is amazing!!! I could not believe how easy this blender crushes ice. If you do not have a high-powered blender you may want to add the ice little by little or eliminate the ice all together and freeze the sorbet until the desired consistency.

Ok, now back to this refreshing recipe. This mango sorbet is simple to make, and it does not involve a stove or an ice cream maker. It makes a beautiful dessert to serve to your company, and easy since you can make it in advance.

The mango sorbet is amazing as-is, but adding the coconut cream on top gives it a delicious creamsicle flavor. If serving adults you may want to add a bit of pizzazz to this child-hood treat by adding some coconut rum. Yum!

Makes: 6 servings

Mango Sorbet Ingredients

2 ripe mangos, peeled, pitted, and sliced

1 cup mango nectar or orange juice

2 tablespoons agave nectar

2 cups ice cubes

Mango Sorbet Directions

Place mango, juice, agave nectar, and ice in a high-powdered blender until blended. To prevent mixture from melting, do not over-mix.

Place in the freezer in an airtight container. Chill while you make the coconut cream slush. The sorbet is great as is, but if you would like a more solid sorbet then I would suggest freezing for 30 minutes.

Coconut Cream Slush Ingredients

¼ cup plain yogurt

6 ounces condensed milk

6 ounces sweetened coconut milk

3 ounces coconut rum (optional)

¼ teaspoon coconut extract

3 cups of ice

Organic coconut, shredded (toasted or untoasted)

Mint sprigs (optional)

Coconut Cream Slush Directions

While the mango mixture is chilling combine yogurt, condensed milk, coconut milk, coconut rum, coconut extract, and ice in a blender and blend until slushy. You may need to add the ice one cup at a time if you do not have a fancy high-powered blender.


Scoop the mango sorbet into dessert glasses and add a scoop of the coconut cream on top. Garnish with coconut flakes (toasted flakes give it a crunchy texture) and a sprig of mint.

Note: No, I am not being paid to endorse this product, but I would highly recommend it.

Photography by Jeanine Thurston