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Recipe by Charles Sayegh

Mango-Coconut Sorbet

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Mango-Coconut Sorbet
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

8 Hours
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free

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

Ingredients

Mango Sorbet

  • 1 lemon, freshly squeezed

Coconut Sorbet

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.

Recipe tags

egg-free desserts freezer-friendly frozen desserts gluten free healthy kosher for passover Pesach sorbet tropical
Mango-Coconut Sorbet

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mm mm
mm mm
2 years ago

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

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Raquel
Raquel
Reply to  mm mm
2 years ago

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.

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