Mango-Coconut Sorbet

 
  • Cooking and Prep: 8 h
  • Serves: 4
  • No Allergens

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

Ingredients (5)

Mango Sorbet

Coconut Sorbet

Start Cooking

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.

Tip:

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



  • 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!
    Posted by mm999 |March 2, 2022
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|March 3, 2022
    0
    1
 
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  • 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!
    Posted by mm999 |March 2, 2022
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|March 3, 2022
    0
    1
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