Ingredients
-
For the base:
-
2 cups ripe mango, peeled and chopped
-
Juice of 2 limes
-
1/2 cup unsweetened shredded coconut
-
1 can (14 oz) full-fat coconut milk
Directions
Subtitle: A refreshing vegan dessert inspired by Thai cuisine
Description: This creamy and fruity sorbet is made without dairy, gluten, or added sugar. It features sweet mangoes, tangy lime juice, and rich coconut milk for a taste of paradise!
Ingredients:
For the base:
2 cups ripe mango, peeled and chopped
Juice of 2 limes
1/2 cup unsweetened shredded coconut
1 can (14 oz) full-fat coconut milk
Instructions:
1. In a high-powered blender, combine the mango, lime juice, and 1/2 cup of water. Blend until smooth, about 3 minutes.
2. Transfer the mixture to a large bowl and stir in the coconut milk and coconut solids from the can. Mix well to combine.
3. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions. This usually takes around 20-25 minutes.
For the topping:
1/2 cup fresh berries (such as raspberries, blueberries, or blackberries), chopped
Directions:
1. Once the sorbet has churned in your ice cream maker and almost reached the desired consistency, turn off the machine and transfer the contents to a storage container. Cover and place in the freezer for at least 4 hours or overnight.
2. To serve, scoop out the creamy mango coconut sorbet and top with fresh berries and chopped nuts if desired. Enjoy immediately!
Note: If you don’t have an ice cream maker, you can still enjoy this recipe! Simply follow steps 1-3 above and transfer the mixture to a freezer-safe container. Freeze for several hours, stirring occasionally, until thickened. Then continue with step 4. The texture may not be as creamy as traditional ice cream, but it will still be delicious!
Steps
|
1
Done
|
In a high-powered blender, combine the mango, lime juice, and 1/2 cup of water. Blend until smooth, about 3 minutes. |
|
2
Done
|
Transfer the mixture to a large bowl and stir in the coconut milk and coconut solids from the can. Mix well to combine. |
|
3
Done
|
Pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions. This usually takes around 20-25 minutes. For the topping: Directions: |
|
4
Done
|
Once the sorbet has churned in your ice cream maker and almost reached the desired consistency, turn off the machine and transfer the contents to a storage container. Cover and place in the freezer for at least 4 hours or overnight. |
|
5
Done
|
To serve, scoop out the creamy mango coconut sorbet and top with fresh berries and chopped nuts if desired. Enjoy immediately! Note: If you don't have an ice cream maker, you can still enjoy this recipe! Simply follow steps 1-3 above and transfer the mixture to a freezer-safe container. Freeze for several hours, stirring occasionally, until thickened. Then continue with step |
|
6
Done
|
The texture may not be as creamy as traditional ice cream, but it will still be delicious! |
|
7
Done
|
Once the sorbet has churned in your ice cream maker and almost reached the desired consistency, turn off the machine and transfer the contents to a storage container. Cover and place in the freezer for at least 4 hours or overnight. |
|
8
Done
|
To serve, scoop out the creamy mango coconut sorbet and top with fresh berries and chopped nuts if desired. Enjoy immediately! Note: If you don't have an ice cream maker, you can still enjoy this recipe! Simply follow steps 1-3 above and transfer the mixture to a freezer-safe container. Freeze for several hours, stirring occasionally, until thickened. Then continue with step |
|
9
Done
|
The texture may not be as creamy as traditional ice cream, but it will still be delicious! |
