Mango Sorbet with Coconut Milk
This mango sorbet with coconut milk is made with 4 natural ingredients: frozen mango chunks, coconut milk, lime juice, and honey. It's so creamy, light, and smooth. All you need is a blender!
Servings: 8 people
Calories: 170kcal
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.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 2scoops | Calories: 170kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 7mg | Potassium: 251mg | Fiber: 2g | Sugar: 21g | Vitamin A: 897IU | Vitamin C: 34mg | Calcium: 18mg | Iron: 1mg