Mango-Coconut Sorbet

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

Directions

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.

Egg-free desserts Freezer-friendly Frozen desserts Gluten free Healthy Kosher for passover Pesach Sorbet Tropical

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mm mm

1 year 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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So}mouwmin

1 year ago

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.