Ingredients
Scale
- 3 ripe mangoes (or 4 cups mango puree)
- 1 cup coconut milk (full-fat or light, depending on your preference)
- ¼ cup honey or maple syrup (adjust for sweetness)
- 2 tablespoons lime juice (optional, for added brightness)
- 1 teaspoon vanilla extract (optional, for extra flavor)
- A pinch of sea salt (optional, to balance the sweetness)
Ingredient Highlights
- Mangoes: The main ingredient that provides the natural sweetness and tropical flavor. Make sure to use ripe, juicy mangoes for the best taste.
- Coconut Milk: Adds a rich, creamy texture and flavor that pairs beautifully with the mango.
- Honey or Maple Syrup: These natural sweeteners help enhance the flavor without the need for refined sugar.
- Lime Juice: A splash of lime adds a refreshing citrusy note that balances the sweetness of the mango and coconut.
- Vanilla Extract: While optional, a hint of vanilla extract can deepen the flavor of the sorbet and give it a warm undertone.
Instructions
Prepare the Mango Puree:
- Peel and Cut the Mangoes: Start by peeling the mangoes and cutting the flesh off the pit. Chop the mango into smaller pieces and place them in a blender or food processor.
- Blend the Mango: Blend the mango pieces until smooth and pureed. You should have about 4 cups of mango puree. If you’re using pre-made mango puree, simply skip this step.
- Optional Step – Strain: For an ultra-smooth texture, you can strain the mango puree to remove any fiber or pulp.
Make the Sorbet Mixture:
- Mix Coconut Milk and Sweetener: In a medium bowl, combine the coconut milk with honey or maple syrup. Stir well until the sweetener is completely dissolved into the coconut milk.
- Add Lime Juice and Vanilla (Optional): If you’d like to add a tangy kick to your sorbet, mix in the lime juice. The vanilla extract is also optional but can add a lovely depth of flavor.
Combine the Mango and Coconut:
- Mix the Mango Puree with Coconut Mixture: Pour the mango puree into the coconut milk mixture. Stir thoroughly to combine the ingredients into a smooth sorbet base.
- Taste and Adjust: Taste the mixture to see if it’s sweet enough for your liking. If it needs more sweetness, add a little more honey or maple syrup.
Freeze the Sorbet:
- Chill the Mixture: Before freezing, place the sorbet mixture in the fridge for about 30 minutes to chill. This helps it freeze more evenly and quickly.
- Freeze the Sorbet: If you have an ice cream maker, pour the mixture into the machine and follow the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow baking dish or a large freezer-safe container and freeze it.
- Stir Every 30 Minutes (If Not Using an Ice Cream Maker): If you’re not using an ice cream maker, stir the mixture every 30 minutes for the first 2-3 hours to prevent ice crystals from forming. This will ensure a smoother texture.
- Freeze Until Firm: Let the sorbet freeze for 3-4 hours, or until firm enough to scoop.
Serve the Mango Coconut Sorbet:
- Scoop and Serve: Once the sorbet is frozen and firm, scoop it into bowls or cones. Serve immediately, or store it in an airtight container for later.
- Prep Time: 10minutes
Nutrition
- Serving Size: 8
- Calories: 180
- Fat: 7g
- Carbohydrates: 38g
- Protein: 1g