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Mango Coconut Sorbet in a beautiful composition
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5 from 1 vote

Mango Coconut Sorbet

This Mango Coconut Sorbet is refreshing and does not involve a stove or an ice cream maker. It is simple to make and a beautiful dessert to serve to company, and can even be made in advance.
Prep Time5 mins
Freezing30 mins
Total Time35 mins
Course: Desserts
Cuisine: Mexican
Servings: 6 servings
Calories: 280kcal


Mango Sorbet:

  • 2 ripe mangos peeled, pitted, and sliced
  • 1 cup mango nectar or orange juice
  • 2 tablespoons agave nectar
  • 2 cups ice cubes

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 ice
  • organic coconut shredded (toasted or untoasted)
  • mint sprigs optional


Mango Sorbet:

  • 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:

  • 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.


If serving adults you may want to add a bit of pizzazz to this child-hood treat by adding some coconut rum. 


Calories: 280kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 49mg | Potassium: 322mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1122IU | Vitamin C: 33mg | Calcium: 112mg | Iron: 1mg