clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mango coconut sorbet in white bowls

Easy Mango Coconut Sorbet

  • 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


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


  • 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


  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.


  • 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!


  • Serving Size:
  • Calories: 117
  • Sugar: 14.7 g
  • Sodium: 20.2 mg
  • Fat: 6.2 g
  • Carbohydrates: 16.2 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg

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