Ingredients
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For the base:
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1 cup frozen ripe mango cubes (about 1 medium-large mango), thawed slightly
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½ cup unsweetened shredded coconut
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¼ teaspoon ground cumin
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Pinch of sea salt
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For the chilling liquid:
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1 can (14 oz) full-fat coconut milk (not beverage), refrigerated overnight
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¾ cup water
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For the sorbet:
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4 cups cubed ripe mangos (about 2 large mangos)
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Juice of 1 lime
Directions
Sub-title: A tropical twist on a classic dessert!
Description: This creamy vegan mango sorbet is made without refined sugars using fresh fruits and coconut milk. It’s perfect for satisfying your sweet tooth while staying true to the flavors and ingredients of Mexican cuisine.
Ingredients:
For the base:
1 cup frozen ripe mango cubes (about 1 medium-large mango), thawed slightly
½ cup unsweetened shredded coconut
⅓ cup unsweetened coconut flakes
¼ teaspoon ground cumin
Pinch of sea salt
For the chilling liquid:
1 can (14 oz) full-fat coconut milk (not beverage), refrigerated overnight
¾ cup water
For the sorbet:
4 cups cubed ripe mangos (about 2 large mangos)
Juice of 1 lime
Instructions:
Step 1: Make the Base
Add all the ingredients for the base to a high-powered blender and process until smooth and thickened, scraping down the sides as needed. Set aside.
Step 2: Prepare the Chilling Liquid
Combine the chilling liquid ingredients in a bowl and stir well. Set aside.
Step 3: Blend the Fruit and Chill
Place the prepared fruit and the chilled chilling liquid into the blender and puree until smooth. Add more ice if you prefer a colder consistency.
Step 4: Stir in the Base
Stir the blended fruit mixture into the base from Step 1 until well combined. Pour the mixture into a freezer-safe container and freeze for at least 6 hours or until firm.
Step 5: Serve
Scoop out the delicious vegan mango sorbet into bowls and enjoy immediately! Store any leftovers in the freezer for up to 2 months.
Difficulty: Easy
Note: To keep this recipe oil-free, use only full-fat coconut milk and coconut cream when making the chilling liquid. If you don’t have access to unsweetened coconut flakes, you can substitute them with sweetened ones but reduce the amount of maple syrup used in the base by half.
