Ingredients
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3 medium ripe mangoes, flesh only (about 2 cups)
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1 cup unsweetened shredded coconut
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1/2 teaspoon freshly grated lime zest (optional but highly recommended!)
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1/2 cup unsweetened coconut flakes (for garnish)
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1/4 teaspoon sea salt or more to taste
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1 can full-fat coconut milk (14oz), well chilled (not refrigerated)
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Ice cubes (enough to fill your freezer tray about halfway up)
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Optional additional toppings: chopped fresh mint leaves, sliced strawberries, or drizzled honey
Directions
Subtitle: A refreshingly sweet and tangy dessert perfect for hot summer days!
Description: This tropical sorbet combines the creaminess of coconut milk, the juiciness of mangoes, and the zesty brightness of lime zest – all without any dairy or added oils. It’s raw, vegan, gluten-free, oil-free, and ready to enjoy within minutes! Perfect for satisfying your sweet cravings while still sticking to a healthy diet.
Ingredients:
* 3 medium ripe mangoes, flesh only (about 2 cups)
* 1 cup unsweetened shredded coconut
* 1/2 teaspoon freshly grated lime zest (optional but highly recommended!)
* 1/2 cup unsweetened coconut flakes (for garnish)
* 1/4 teaspoon sea salt or more to taste
* 1 can full-fat coconut milk (14oz), well chilled (not refrigerated)
* Ice cubes (enough to fill your freezer tray about halfway up)
* Optional additional toppings: chopped fresh mint leaves, sliced strawberries, or drizzled honey
Instructions:
1. In a high-powered blender like a Vitamix or Blendtec, combine the mango flesh, coconut, lime zest, and salt on low speed until smooth. Taste and adjust seasoning as desired.
2. Add the cold coconut milk and process at high speed for about 1 minute or until the mixture becomes thick and slushy. If you prefer a softer sorbet consistency, you may not need to puree the mixture as long.
3. Pour the mixture into a large bowl or container and stir in the ice cubes. Cover and place the container in the freezer for at least 4 hours or overnight.
4. Every hour or two, give the frozen mixture a good stir to break up any ice crystals that may have formed. Continue doing this until the entire mixture has thawed and become very slushy (this usually takes around 6-8 hours).
5. Transfer the slushy mixture to a fine mesh strainer set over a large bowl. Using a rubber spatula, press down firmly on the solids to extract as much liquid as possible. Discard the pulp and transfer the now-strained liquid back to your storage container.
6. Cover and return the sorbet to the freezer for another 2-4 hours or until fully frozen solid.
Serve immediately scooped into bowls or glasses, garnished with extra coconut flakes and optional toppings if desired. Enjoy!
Note: For a smoother texture, you may want to use a high-quality immersion blender to puree the mixture after it has been partially frozen (about 30 minutes).
Steps
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1
Done
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In a high-powered blender like a Vitamix or Blendtec, combine the mango flesh, coconut, lime zest, and salt on low speed until smooth. Taste and adjust seasoning as desired. |
|
2
Done
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Add the cold coconut milk and process at high speed for about 1 minute or until the mixture becomes thick and slushy. If you prefer a softer sorbet consistency, you may not need to puree the mixture as long. |
|
3
Done
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Pour the mixture into a large bowl or container and stir in the ice cubes. Cover and place the container in the freezer for at least 4 hours or overnight. |
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4
Done
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Every hour or two, give the frozen mixture a good stir to break up any ice crystals that may have formed. Continue doing this until the entire mixture has thawed and become very slushy (this usually takes around 6-8 hours). |
|
5
Done
|
Transfer the slushy mixture to a fine mesh strainer set over a large bowl. Using a rubber spatula, press down firmly on the solids to extract as much liquid as possible. Discard the pulp and transfer the now-strained liquid back to your storage container. |
|
6
Done
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Cover and return the sorbet to the freezer for another 2-4 hours or until fully frozen solid. Serve immediately scooped into bowls or glasses, garnished with extra coconut flakes and optional toppings if desired. Enjoy! Note: For a smoother texture, you may want to use a high-quality immersion blender to puree the mixture after it has been partially frozen (about 30 minutes). |
