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Mango Sorbet with Coconut Milk

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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.

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

  1. If using fresh mangoes, peel, pit, and chop them into chunks. If using frozen mango, thaw slightly.
  2. In a blender or food processor, combine mango, coconut milk, lime juice, sweetener (if using), and a pinch of salt.
  3. Blend until smooth and creamy.
  4. Taste and adjust sweetness or lime juice as needed.
  5. If using an ice cream maker, pour mixture into the machine and churn according to manufacturer’s instructions (about 20–25 minutes).
  6. For no-churn method, pour the mixture into a shallow freezer-safe container.
  7. Freeze for 4–6 hours, stirring every 30–45 minutes for the first 2 hours to reduce ice crystals.
  8. 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.

Nutrition

Find it online: https://cookibly.com/mango-sorbet-with-coconut-milk/