With just 4 ingredients (mango, coconut milk, honey, and lime juice) and only a blender, this creamy mango sorbet with coconut milk will become your favorite summer treat!
That’s right, all you need is a blender! This mango sorbet is no-churn, and it’s creamy, light, and loaded with summery fruity flavors.
This dairy-free mango coconut sorbet tastes like summer in every spoonful. We’re big mango fans around here, so this one is always on repeat all season long, just like my Mango Pineapple Popsicles.
Unlike my Blueberry Cheesecake Ice Cream or Strawberry Cheesecake Ice Cream, this no-churn mango sorbet with coconut milk recipe is extra easy because you only need a blender. Yes, really! And it always turns out creamy, light, and smooth. Just blend, freeze, and enjoy!
If you love low-effort and fruity summer treats, also check out my 4-ingredient Watermelon Popsicles. It’s always in my summer rotation, along with my mango sorbet!
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Why I Love This Recipe
- Only 4 natural ingredients: Frozen mango, coconut milk, honey, and fresh lime juice.
- You only need a blender. Nothing complicated here. Quick, simple, and easy.
- Perfect dairy-free summer treat made with coconut milk.
- Fruity, cool and refreshing. You’ll love the smooth consistency thanks to the coconut milk. It’s creamy but also very light!
You Only Need a Blender
For the creamiest mango coconut sorbet texture, use a high-powered, full-size countertop blender (mine has 72-ounce capacity). It allows enough space for air to circulate, which helps keep the sorbet light and smooth.
If you have a smaller blender, do it in parts to achieve the same result.
Note: An immersion blender will not work well for this recipe, as it won’t be able to incorporate enough air into the mixture for proper consistency.
Ingredient Notes
You only need 4 simple ingredients to make this easy mango coconut sorbet at home!
- Frozen mango chunks: Don’t use room temperature mango here. It needs to be fully frozen, rock solid.
- Canned unsweetened coconut milk: Make sure it’s canned, which is thick and creamy. Don’t use the ready to drink coconut beverage – it’s different and not suitable for this recipe.
- Fresh lime juice: Adds a really nice, refreshing and tangy contrast to balance out the sweetness of the mango.
- Honey to taste. You may also use any other natural sweetener that can be easily incorporated.
As always, all ingredient quantities can be found in the recipe card below.
How to Make Mango Sorbet with Coconut Milk
This is probably the easiest and most delicious summer treat ever! Let’s make it!
Step 1: In a full-size countertop blender, combine the frozen mango chunks, coconut milk, honey, and lime juice. You’ll be able to adjust to taste later as needed. If your blender is small, do it in parts.
Step 2: Blend on high speed for a few seconds until evenly combined and smooth. If you want it creamier, add more coconut milk. Not that it will be a bit soft at this point, as it needs to be frozen for a few hours.
Step 3: Transfer the sorbet mixture to an ice cream container (or a loaf pan), cover tightly, and freeze for at least 3 or 4 hours until it’s got more of an ice cream or sorbet consistency.
Step 4: Serve and enjoy! If you let it freeze overnight or for a few days, it will be more frozen and icy, so just let it sit on the counter for a few minutes until it’s soft again.
Tips for Success
- Coconut milk: Use the canned coconut milk (unsweetened), which is thick and creamy, they come in cans and are often found in the Asian grocery section. Do NOT use the coconut beverage version, it’s not the same.
- Blender: I’d recommend using a sturdy countertop blender for this recipe.
- Blend continuously for a few seconds to incorporate enough air. This will make it lighter and minimize icing.
- Don’t use an immersion blender for this recipe, as it won’t be able to incorporate enough air into the sorbet mixture.
- After blending, the mango coconut sorbet will have the consistency of a very thick smoothie. It needs to be frozen for a few hours so it has more of an ice cream consistency.
- Want to use an ice cream maker? If you want your mango sorbet to be even creamier, add more coconut milk to make it thinner, then churn the base in an ice cream maker as directed.
How to Store Ice Cream
To properly store your delicious mango sorbet with coconut milk, I’d recommend using an ice cream tub with a tight-fitting lid to prevent freezer burn and to preserve the consistency longer. Tovolo brand is my go-to (not sponsored, I just really like them!).
If you don’t have an ice cream container, use a loaf pan and wrap it with multiple layers of plastic wrap to prevent ice crystals, making sure it’s directly touching the surface.
Freeze for up to 3 months. When stored for a few days or longer, it will get a bit icy. Just let it sit on the counter for a few minutes, and it will get smooth and scoopable again.
Recipe FAQs
Use the unsweetened coconut milk that comes in cans, not the coconut milk beverage that comes in cartons. They are different.
That’s normal! When you open the can, you’ll notice that the thick, white coconut fat sits at the top, while the water sit at the bottom. Just give it a good stir with a spoon until it’s fully combined again.
I use this full size 72-ounce countertop blender. This gives enough space for the mango coconut sorbet to blend and incorporate air as it blends, which gives creamier results.
The mango chunks need to be fully frozen for this recipe.
More Summer Treats
Want more? Try my easy lemon bars recipe or these refreshing watermelon slushies for summer!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Mango Sorbet with Coconut Milk
Equipment
- Blender 72-ounce capacity
Ingredients
- 4 to 5 cups frozen mango chunks
- 1 ¼ cups canned unsweetened coconut milk - plus more as needed, I use Thai Kitchen brand
- ¼ cup honey - plus more to taste
- Juice of 1 lime
Instructions
- Open the coconut milk can and stir it really well with a spoon until evenly combined. You may notice that the coconut fat and the water will be separated, that's normal. It just needs a really good stir.
- Blend: In a full size countertop blender (mine has a 72-ounce capacity), combine the frozen mango chunks, coconut milk, honey, and lime juice. Blend continuously over high speed for a few seconds until smooth – this process incorporates air and makes it light. If you want it creamier, add more coconut milk to taste. Note: It will be soft in consistency at this point, like a thick smoothie.
- Transfer the mango sorbet mixture into an ice cream tub or a freezer-friendly container. Cover tightly and freeze for at least 3-4 hours until it's firmer and smooth.
- If freezing overnight or longer: The mango sorbet will solidify more when frozen longer, just let it sit on the counter for about 15 minutes before serving.
Notes
- Use canned coconut milk only: Use full-fat, unsweetened canned coconut milk, which is thick and very creamy. This is what you need for proper consistency and texture. I use the brand Thai Kitchen. Do not use coconut milk beverages – they are different.
- Canned coconut milk can often be found in the Asian food aisle at grocery stores.
- Use fully frozen mango. Fresh mango at room temp won’t work here, fully frozen chunks are essential for texture.
- Blender tips: Use a high-powered countertop blender to incorporate air and achieve a smooth, creamy consistency. Blend in batches if your blender is small.
- Storage: Store in an ice cream container, tightly covered, to prevent ice crystals. Freeze for up to 3 months. When ready to serve, let it sit on the counter for a few minutes so it’s not so frozen.
- Honey: Any other sweeteners that are easy to incorporate will work, such as maple syrup.
Mauricio Pena says
I made it following your recipe, the next day I try to scoop it but is so hard, why?
Tania says
Hi Mauricio! I usually let the ice cream sit on the countertop for a few minutes so it’s no so frozen. Then it will be easier to scoop.