Desserts > Vegan Desserts > Vegan Frozen Desserts > Vegan Sorbet Recipes

Mango Coconut Sorbet

A tropical vegan delight! This mango coconut sorbet is creamy, refreshing, and bursting with the flavors of the tropics. It's a perfect dairy-free dessert for hot summer days.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
4-6
Ingredients
  • 500 g Ripe Mangoes
  • 200 ml Coconut Milk (full-fat)
  • 2 tbsp Lime Juice
  • 50-75 ml Agave Nectar (or maple syrup)
  • 1 pinch Pinch of Salt

Prepare the Mango

Peel and dice the ripe mangoes. Discard the pit. Place the diced mango in a blender or food processor.

Blend Ingredients

Add the coconut milk, lime juice, agave nectar (or maple syrup), and a pinch of salt to the blender with the mango. Blend until completely smooth and creamy.

Taste and Adjust

Taste the mixture and adjust the sweetness according to your preference. Add more agave nectar if needed. For a tangier flavor, add a little more lime juice.

Churn in Ice Cream Maker

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.

Freeze to Harden

Once churned, the sorbet will be soft. Transfer it to an airtight container and freeze for at least 2-3 hours to harden to your desired consistency.

Serving

Scoop the sorbet into bowls and serve immediately. Garnish with shredded coconut, a slice of mango, or a sprig of mint, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 120-140 kcal, Carbohydrates: 20-25g, Sugar: 15-20g, Fat: 4-6g, Protein: <1g. Note: These are estimates and can vary based on ingredient quantities and type of sweetener used.

Other Important Considerations for Nutrition

This sorbet is a good source of vitamin C from the mangoes. Coconut milk adds some healthy fats. Be mindful of the sugar content, and adjust the amount of sweetener used based on your dietary needs. Using full-fat coconut milk contributes to a creamier texture. If you want to reduce fat, you can use light coconut milk, but the texture may be slightly less creamy. Ensure the mangoes are ripe for the best flavor.

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FAQ

  • Can I use canned mangoes?

    While fresh mangoes are preferred, you can use canned mangoes in syrup. Drain the syrup well and reduce the amount of added sweetener (agave nectar or maple syrup) in the recipe accordingly.
  • Can I make this sorbet without an ice cream maker?

    Yes, you can. Pour the mixture into a freezer-safe container and freeze for about 2-3 hours, stirring every 30 minutes to break up ice crystals. This method will result in a slightly icier texture compared to using an ice cream maker.
  • How long will the sorbet keep in the freezer?

    The sorbet will keep in the freezer for up to 2 weeks in an airtight container.