This recipe is incredibly simple to make and requires just a few wholesome ingredients. It’s naturally vegan, dairy-free, and gluten-free, making it a great dessert option for a variety of dietary needs. The coconut milk adds a luscious creaminess that balances the tartness of the mango, resulting in a silky, scoopable sorbet. Whether you have an ice cream maker or not, you can easily whip this up at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe mangoes (fresh or frozen) full-fat coconut milk lime juice maple syrup or agave syrup (optional, for added sweetness) salt (just a pinch to enhance flavor)
Directions
If using fresh mangoes, peel, pit, and chop them into chunks. If using frozen mangoes, allow them to thaw slightly.
In a blender or food processor, combine the mango chunks, coconut milk, lime juice, and sweetener (if using). Add a pinch of salt.
Blend until the mixture is completely smooth and creamy.
Taste and adjust sweetness or lime juice as needed.
If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions.
For a no-churn version, pour the blended mixture into a shallow, freezer-safe container.
Freeze for 4–6 hours, stirring every 30–45 minutes for the first 2 hours to prevent ice crystals from forming.
Once fully frozen, let sit at room temperature for a few minutes before scooping and serving.
Servings and timing
This recipe yields about 4–6 servings. Preparation time: 10 minutes Churning time: 20–25 minutes (if using ice cream maker) Freezing time: 4–6 hours
Variations
Pineapple Twist: Replace half of the mango with pineapple for a tropical flavor blend.
Spicy Kick: Add a pinch of chili powder or cayenne for a spicy-sweet combo.
Minty Fresh: Blend in a few fresh mint leaves for a cool herbal note.
Creamier Texture: Add half of a banana for extra creaminess and natural sweetness.
Sugar-Free: Omit the added sweetener if your mangoes are very ripe and sweet.
Storage/Reheating
Store the sorbet in an airtight, freezer-safe container for up to 2 weeks. Place plastic wrap or parchment directly on the surface to reduce ice crystals. To serve, let the sorbet sit at room temperature for 5–10 minutes to soften before scooping. Reheating is not applicable for sorbet.
FAQs
Can I use canned mango pulp for this recipe?
Yes, canned mango pulp can be used. Make sure it’s unsweetened or adjust the sweetener accordingly.
What type of coconut milk is best?
Use full-fat canned coconut milk for the creamiest texture. Avoid light or boxed coconut milk, which can be too watery.
Do I need an ice cream maker?
No, this recipe works with or without an ice cream maker. The no-churn method is easy and still produces a smooth sorbet.
How ripe should the mangoes be?
Use very ripe mangoes for maximum sweetness and flavor. They should be soft and aromatic.
Can I make it sweeter without using sugar?
Yes, use natural sweeteners like maple syrup, agave nectar, or a ripe banana.
Will the sorbet be creamy?
Yes, the coconut milk provides a creamy texture, even though there’s no dairy involved.
Can I make this with frozen mango?
Absolutely. Thawed frozen mango works well and helps keep the sorbet cold during blending.
How long does it take to freeze?
It usually takes 4–6 hours to fully freeze, depending on your freezer and container size.
Is this recipe vegan?
Yes, this mango sorbet with coconut milk is 100% vegan and dairy-free.
Conclusion
Mango Sorbet with Coconut Milk is a simple, tropical dessert that delivers big on flavor with minimal effort. Whether you’re looking for a light summer treat or a dairy-free frozen dessert option, this sorbet is creamy, refreshing, and naturally sweet. With just a few ingredients and easy steps, you can enjoy a scoop of sunshine any time of the year.
Mango Sorbet with Coconut Milk is a creamy, tropical frozen dessert made with ripe mangoes and rich coconut milk. Naturally vegan, dairy-free, and gluten-free, this refreshing sorbet is easy to make and perfect for warm weather or light, fruity cravings.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:6 hours
Yield:4–6 servings
Category:Dessert
Method:Blended/Frozen
Cuisine:Tropical
Diet:Vegan
Ingredients
3 cups ripe mango chunks (fresh or frozen)
1 cup full-fat canned coconut milk
1–2 tbsp lime juice (to taste)
2–3 tbsp maple syrup or agave syrup (optional, depending on mango sweetness)
Pinch of salt
Instructions
If using fresh mangoes, peel, pit, and chop them into chunks. If using frozen mango, thaw slightly.
In a blender or food processor, combine mango, coconut milk, lime juice, sweetener (if using), and a pinch of salt.
Blend until smooth and creamy.
Taste and adjust sweetness or lime juice as needed.
If using an ice cream maker, pour mixture into the machine and churn according to manufacturer’s instructions (about 20–25 minutes).
For no-churn method, pour the mixture into a shallow freezer-safe container.
Freeze for 4–6 hours, stirring every 30–45 minutes for the first 2 hours to reduce ice crystals.
Before serving, let the sorbet sit at room temperature for 5–10 minutes to soften slightly.
Notes
Use very ripe mangoes for natural sweetness and best flavor.Full-fat canned coconut milk gives the creamiest texture—avoid light or boxed versions.Frozen mango works well; thaw slightly before blending for best results.Place plastic wrap or parchment directly on the surface of sorbet to prevent ice crystals when storing.Add a pinch of chili or fresh mint for creative variations.
