Easy Creamy Mango Sorbet
A creamy, naturally sweet mango sorbet made with coconut milk and lime. This easy, no-churn dessert is high in fiber, plant-based healthy fats, and low in saturated fat, making it a light and refreshing treat perfect for summer or anytime you crave a tropical dessert.
Equipment
- 1 Baking sheet
- Parchment paper (enough to line baking sheet)
- High-powered blender or food processor
- Airtight container for freezing
Ingredients
- 4 cups ripe mango diced (about 4 large mangoes)
- ½ cup full-fat coconut milk
- ½ cup granulated sugar organic preferred
- 2 tablespoons fresh lime juice
- Pinch of salt
Instructions
- Prepare the Mango for Freezing: Start by washing and peeling your ripe mangoes. Dice the mango flesh into evenly sized chunks—this ensures they freeze uniformly. Line a baking sheet with parchment paper to prevent sticking and arrange the mango pieces in a single layer, leaving space between them. This prevents clumping and makes blending easier later. Place the sheet in the freezer for about 4 hours, or until the mango chunks are fully frozen. If using store-bought frozen mango, skip this step and ensure the mango pieces are separated before blending.
- Measure and Gather Ingredients: While the mango is freezing, measure out your coconut milk, sugar, lime juice, and salt. Using a fresh tablespoon and measuring cups will make the process precise. Keep these ingredients handy so you can quickly combine everything once the mango is ready. This step saves time and prevents the mixture from melting prematurely.
- Prepare Your Blender or Food Processor: Choose a high-powered blender or food processor for smooth, creamy results. If your blender isn’t very powerful, let the frozen mango sit at room temperature for a few minutes to soften slightly. Dicing the mango into smaller chunks also helps achieve a smoother consistency. Make sure your appliance is clean, dry, and ready to handle frozen fruit without overloading.
- Combine Ingredients in Blender: Place the frozen mango chunks into the blender or food processor first. Add the coconut milk, granulated sugar, lime juice, and a pinch of salt. The lime juice brightens the flavor, while the salt enhances the natural sweetness of the mango. Secure the lid tightly before blending to prevent splattering.
- Blend Until Smooth and Creamy: Start blending at a low speed, gradually increasing to high. Pause occasionally to scrape down the sides of the blender with a spatula and redistribute the mixture. At first, the mango may appear chunky or icy. Keep blending; after a few minutes, the mixture will turn thick, creamy, and smooth. Patience is key—do not rush this step, as a fully blended mixture ensures the perfect texture.
- Taste and Adjust Flavor: Once smooth, taste your sorbet mixture. If desired, add a little extra lime juice for more tanginess or a touch more sugar for sweetness. Blend again briefly to incorporate any adjustments. This step lets you personalize the sorbet’s flavor to your liking.
- Transfer to Freezer Container: Line an airtight container with parchment paper if desired for easier serving later. Pour the sorbet mixture into the container, smoothing the top with a spatula. Make sure the container is freezer-safe and tightly sealed to prevent freezer burn.
- Freeze Until Firm: Place the container in the freezer for at least 2 hours, though 4 hours is ideal for scooping consistency. During this time, the sorbet will firm up, becoming scoopable yet still creamy. For best results, avoid opening the freezer frequently, as fluctuating temperatures can cause ice crystals to form.
- Soften Before Serving: Remove the sorbet from the freezer about 10 minutes before serving. This allows it to soften slightly, making scooping easier and improving the creamy texture. Using a warm ice cream scoop can help achieve perfect, smooth scoops.
- Serve and Enjoy: Scoop the sorbet into bowls or glasses and garnish if desired with fresh mint leaves, lime zest, or small fruit pieces. Enjoy immediately as a refreshing, fiber-rich, naturally sweet dessert. Store any leftovers in the airtight container back in the freezer for up to 2 months.
Notes
- Using fully ripe mangoes ensures natural sweetness and maximum flavor.
- Full-fat coconut milk adds creaminess without overpowering the mango taste.
- Organic granulated sugar is recommended, but alternatives like coconut sugar or maple syrup can work for a different flavor profile.
- Lime juice brightens the flavor and balances the sweetness.
- Frozen mango chunks should be spread in a single layer to prevent clumping and achieve a smoother blend.
- A high-powered blender produces the creamiest sorbet, but a standard blender works with slightly softened mango.
