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!
📖 Recipe
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
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