Description
A simple, refreshing mango sorbet made with frozen mango, coconut milk, lime, and a touch of sweetener. This dairy-free, vegan treat is perfect for warm days and requires only a blender.
Ingredients
4 cups Frozen mango chunks
1/2 cup Full-fat coconut milk
2 tablespoons Lime juice
2–3 tablespoons Honey or agave syrup (optional)
A pinch Salt
Instructions
- Add frozen mango chunks to a high-speed blender
- Pour in the coconut milk and lime juice
- Add honey and a pinch of salt if using
- Blend on high until completely smooth and creamy
- Stop and scrape down the sides as needed
- Taste and adjust sweetness
- Serve immediately for a soft-serve texture, or freeze for 2 hours for a firmer scoop
Notes
Use super-ripe mangoes for maximum sweetness.
For a tropical twist, add 1/2 cup frozen pineapple.
Can substitute almond milk for coconut milk.
For a grown-up version, add a tablespoon of rum.
Store in an airtight container for up to one week. Press plastic wrap onto the surface to prevent ice crystals.
Let sit at room temperature for 10 minutes before scooping if frozen solid.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 165 kcal
- Sugar: 22 g
- Sodium: ...
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: ...
- Trans Fat: ...
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: ...
Keywords: mango, sorbet, dairy-free, vegan, frozen treat, summer