Ingredients
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For the Coconut Base:
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1 can (400 ml) full-fat coconut milk (not light)
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1 cup (200 g) unsweetened shredded coconut
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1/2 cup (+/- 100 g) granulated sugar
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For the Fruit Puree:
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2 ripe mangoes, peeled, pitted, and chopped into small cubes
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1/4 cup (+/- 50 ml) water
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Optional Garnish:
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Fresh mint leaves, sliced
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Sliced almonds
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Toasted coconut flakes
Directions
Sub-Title: A refreshing and tropical dessert perfect for warm days!
Description: This creamy mango sorbet has a luxurious coconut base that’s made without any dairy or ice cream makers. It’s perfect for those hot summer days!
Ingredients:
For the Coconut Base:
* 1 can (400 ml) full-fat coconut milk (not light)
* 1 cup (200 g) unsweetened shredded coconut
* 1/2 cup (+/- 100 g) granulated sugar
For the Fruit Puree:
* 2 ripe mangoes, peeled, pitted, and chopped into small cubes
* 1/4 cup (+/- 50 ml) water
Optional Garnish:
* Fresh mint leaves, sliced
* Sliced almonds
* Toasted coconut flakes
Instructions:
1. In a blender, combine the coconut milk, shredded coconut, and sugar. Blend on high speed until completely smooth and creamy, about 3-5 minutes. Set aside.
2. Add the mango puree to a large bowl. Pour the reserved water into the bowl if the mixture is too thick. Stir well to combine.
3. Divide the fruit puree between two freezer-safe containers. Cover each container tightly with plastic wrap or lids. Place one sticker on top of each container so you don’t forget which is which!
4. Place one of the containers in the freezer for 2 hours to chill. After 2 hours, remove from the freezer and give it a good stir. Return to the freezer for another hour. Continue this process every hour until the sorbet reaches your desired consistency. This should take approximately 4-6 hours.
5. Once the sorbet is frozen solid, transfer both containers back to the freezer and let them sit overnight. Overnight allows the sorbet to set even further and become more scoopable.
6. Directions: Serve the vegan creamy mango coconut sorbet within 1-2 months in individual serving bowls. Enjoy immediately or allow it to soften slightly before serving. Store leftovers in an airtight container in the freezer for up to 1 month.
7. Servings: Makes about 1.5 liters (or 6 standard 1/2-cup portions).
8. Difficulty: Easy
9. Nutrition Information per serving (without optional garnish): Calories: 121 | Carbs: 22 g | Protein: 1 g | Fat: 10 g – saturated fat: 7.5 g | Sodium: 14 mg | Fiber: 1 g
Total Time Needed: 30 minutes active + 4-6 hours inactive (freezing)
Note: The nutritional values may vary depending on the size of your mango and the brand of coconut milk used.
Steps
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1
Done
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In a blender, combine the coconut milk, shredded coconut, and sugar. Blend on high speed until completely smooth and creamy, about 3-5 minutes. Set aside. |
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2
Done
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Add the mango puree to a large bowl. Pour the reserved water into the bowl if the mixture is too thick. Stir well to combine. |
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3
Done
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Divide the fruit puree between two freezer-safe containers. Cover each container tightly with plastic wrap or lids. Place one sticker on top of each container so you don't forget which is which! |
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4
Done
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Place one of the containers in the freezer for 2 hours to chill. After 2 hours, remove from the freezer and give it a good stir. Return to the freezer for another hour. Continue this process every hour until the sorbet reaches your desired consistency. This should take approximately 4-6 hours. |
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5
Done
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Once the sorbet is frozen solid, transfer both containers back to the freezer and let them sit overnight. Overnight allows the sorbet to set even further and become more scoopable. |
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6
Done
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Directions: Serve the vegan creamy mango coconut sorbet within 1-2 months in individual serving bowls. Enjoy immediately or allow it to soften slightly before serving. Store leftovers in an airtight container in the freezer for up to 1 month. |
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7
Done
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Servings: Makes about |
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8
Done
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Difficulty: Easy |
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9
Done
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Nutrition Information per serving (without optional garnish): Calories: 121 | Carbs: 22 g | Protein: 1 g | Fat: 10 g - saturated fat: |
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10
Done
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Servings: Makes about |
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11
Done
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Difficulty: Easy |
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12
Done
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Nutrition Information per serving (without optional garnish): Calories: 121 | Carbs: 22 g | Protein: 1 g | Fat: 10 g - saturated fat: |
