Mango-Coconut Sorbet

Charles Sayegh Charles Sayegh
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A delicious frozen tropical treat perfect to cap off a large meal or to cool down on a hot day.

8h 4
Easy Vegetarian Vegan Pescatarian Gluten Free Passover Parve Freezer-Friendly

Directions

Prepare the Sorbet

  1. Combine mangos with a few drops of warm water in a blender. Blend. Add sugar and lemon, and blend until smooth. Set aside in a bowl.

  2. Add coconut milk and sugar to the blender and blend to combine.

  3. Pour coconut and mango mixtures into a 64-ounce loaf pan, alternating flavors. Cover with foil and freeze overnight.

Tips:

You might have some extra purée left over; freeze in a separate cup as a snack.

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1 Comment

mm mm •

Can i use frozen mango? Can I use frozen mango instead? If yes, any other changes to ensure texture is the same? Thanks!

Raquel Malul Kosher.com Team •
Reply to mm mm

I think you could use frozen mangos here and I don't think it should affect the texture. I wouldn't add any warm water in the blender though.