Easy Mango Coconut Sorbet

It’s mango season, yippee! The exotic taste of fresh mango is the star in this four-ingredient, no-churn Mango Coconut Sorbet! It’s so easy and delicious, and the perfect frozen treat for the hot summer days ahead. 😎

Refreshing and luxurious, this Easy Mango Coconut Sorbet can be made in a blender, no ice cream maker required!

How to make Mango Coconut Sorbet:

1. You can do things the hard way: Buy a few mangos, peel them, take out the pit without slicing open your finger, cut the mango into chunks and then freeze them. OR, you can go to Trader Joe’s, or another grocery store, and buy a frozen package of mango chunks. (Use about 3/4 of the package.)
2. Buy a can of coconut milk (full fat works best in this sorbet recipe), these cans are available everywhere now! (Use 1/2 cup of coconut milk.)
3. Make some simple syrup. So easy, see recipe below! (You will need 1/4 cup of simple syrup. Store the rest in your fridge for another time.)
4. Zest one lime and a little extra for garnish.
5. Throw all of these ingredients into a high-powered blender until smooth and pour into a loaf pan, smoothing out the top.
6. Freeze for at least two hours. Remove from the freezer and let sit for 10 minutes before scooping. Garnish with extra lime zest and some fresh mint!

I purchased both the coconut milk and frozen mango chunks at Trader Joe’s. I’ve also seen them at Whole Foods and Kroger!

Add in the zest from one lime into the mango mixture. I saved a tiny bit for the garnish.

Use a high-powered blender, like my Ninja, to blend the mango mixture until smooth.

Place the mango mixture into a loaf pan and smooth out the top with a rubber spatula.

Freeze the mango mixture for at least 2 hours and use an ice cream scoop for serving!

How gorgeous and easy is this no-churn Mango Coconut Sorbet?

HOW TO MAKE SIMPLE SYRUP:

Simple syrup is a commonly used ingredient in many cocktails and other drink recipes. It’s great to have on hand!

1. Pour equal parts water and sugar in a small saucepan over medium heat (ie. 1 cup sugar / 1 cup water).
2. Stir continuously until sugar dissolves into the water. Cool completely before using.
3. Store in the refrigerator for up to one month.

TIPS & TRICKS:

• Make it easy on yourself and get a bag of frozen mango chunks.
• Use the full fat coconut milk for a creamier consistency.
• Let the simple syrup cool to room temperature before using (or make ahead and store in the fridge!)
• Use a high-powered blender for the smoothest sorbet.
• Freeze for at least 2 hours or more before serving!

WANT MORE?

If you like this recipe, you’re going to love my Boozy Coconut Chili Lime Popsicles! They’re sweet, sour, spicy, boozy, and refreshingly delicious! Perfect for the warm weather ahead!

SUGGESTED WINE PAIRING:

NV Che Fico Prosecco from Veneto, Italy! Aromatic and fruity with ripe peach, hints of cream and white flowers on the refreshing, clean finish with lively bubbles that burst in the glass, giving the wine an appearance of actually sparkling. BUY THIS WINE

SEE MORE WINES

Easy Mango Coconut Sorbet

★★★★★ 5 from 7 reviews

• Author: Asian Caucasian
• Prep Time: 2 hrs
• Cook Time: 5 min
• Total Time: 2 hrs 5 min
• Yield: 4 1x
• Category: Dessert
• Method: Freezer
• Cuisine: Asian-Fusion

Print

Pin

---

Description

Four-ingredient, no-churn Mango Coconut Sorbet is easy and delicious! It’s the perfect frozen treat for hot summer days ahead.

---

Scale 1x2x3x

Ingredients

• 3/4 bag of frozen mango chunks
• 1/2 cup full fat coconut milk
• 1/4 cup simple syrup*
• Zest from one lime (more for garnish)
• Fresh mint leaves for garnish

---

Instructions

1. Place the frozen mango chunks, coconut milk, simple syrup, and lime zest into a high-powered blender and pulse until smooth and creamy.
2. Pour the sorbet mixture into a 8 1/2 x 4 1/2 loaf pan and smooth out the top with a rubber spatula. Freeze for at least 2 hours or more.
3. Remove from the freezer when ready to serve, let sit out about 10 minutes before scooping.
4. Garnish with extra lime zest and some fresh mint.

To make simple syrup:

1. Pour equal parts water and sugar in a small saucepan. Heat the ingredients until dissolved. Remove from heat and cool. Keep in the refrigerator until ready to use.

---

Notes

• Make it easy on yourself and get a bag of frozen mango chunks.
• Use the full fat coconut milk for a creamier consistency.
• Let the simple syrup cool to room temperature before using (or make ahead and store in the fridge!)
• Use a high-powered blender for the smoothest sorbet.
• Freeze for at least 2 hours or more before serving!

Keywords: mango coconut, mango sorbet with coconut milk, mango sorbet recipe, healthy mango sorbet recipe