Mango Coconut Sorbet

This Mango Coconut Sorbet is refreshing and does not involve a stove or an ice cream maker. This sorbet is simple to make and a beautiful dessert to serve to company, and can even be made in advance.

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.

This Mango Sorbet is made with fresh mangos, mango nectar or orange juice, agave nectar, and ice. 

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!

Slice up a bright and juicy mango using this technique:

Yield: 6 servings

Mango Coconut Sorbet

3-ingredient mango sorbet without an ice cream maker! The Mango Sorbet is amazing as-is, but adding the coconut cream on top gives it a delicious creamsicle flavor. If serving adults add a splash of coconut rum.
Mango Coconut Sorbet

Ingredients

Mango Sorbet:

Coconut Cream Slush:

  • 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)

Instructions

Mango Sorbet:

  1. Place mango, juice, agave nectar, and ice in a high-powdered blender until blended. To prevent mixture from melting, do not over-mix.
  2. 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:

  1. 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.

Assembly:

  1. 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.
Photography by Jeanine Thurston

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