You will love this easy recipe for Mango Coconut Sorbet! This sorbet is a refreshing summertime treat that is smooth, light and full of mango flavor. Quick and simple to make because all you need is a blender or food processor to mix the ingredients and then freeze it in your ice cream/sorbet maker.
The sorbet is delicious as is and also great accompanied with slices of fresh mango, raspberries and fresh mint leaves.
In case you are wondering why I added arrowroot powder in this recipe, it is because the arrowroot helps prevent ice crystals from forming and keeps the sorbet from turning hard as a rock in the freezer.
Also, the kind of mango that you use to make this recipe will affect the flavor of the sorbet. I used fresh rapoza mango because they are my favorite and it is season here in Hawaii, but you can use any kind you like, even frozen mangos. ENJOY!
Mango Coconut Sorbet (Vegan, Paleo)
Ingredients
- 2 cups mango, fresh or frozen
- 1 can (13.5oz) full fat coconut milk
- 3 tablespoons lime juice
- 3 tablespoons unrefined coconut sugar
- 1 tablespoon arrowroot powder
Instructions
- Puree mango in a food processor.
- Add the coconut milk, lime juice, coconut palm sugar and arrowroot powder and pulse to combine ingredients.
- Freeze the mixture in your ice cream maker and serve.
Notes
Nutrition per serving
*This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.
Coconut Vanilla Ice Cream (Dairy free, Egg Free)
Lychee Ice Cream
Chocolate Chip Cookie Dough Ice Cream
Paleo Butter Pecan Caramel Ice Cream
Toasted Coconut Ice Cream