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This mango sorbet is a delicious, healthy vegan dessert recipe that’s flavored with mango, coconut, lime, and maple syrup. Such a refreshing flavor!
Homemade sorbet is one of the easiest dessert recipes to make during the summer. We make raspberry sorbet when we have lots of raspberries on hand, and this peach coconut sorbet is perfect for when peaches are on sale.
This mango sorbet is such a light, refreshing recipe that we can enjoy all throughout the year. When I make a batch of this irresistible recipe, it doesn’t last long.
I like to make this sorbet with coconut milk, which gives it a wonderfully creamy consistency. You can substitute a different milk if you’d prefer.
If you don’t have an ice cream maker, you can skip the churning step. The sorbet will still have a wonderful flavor.
This dessert is so refreshing. Lime juice and pure maple syrup are great complements to the tropical mango flavor. Top this mango sorbet with a little shredded coconut or lime zest for a delicious treat.
- 2 ataulfo mangoes
- 2 tbs. lime juice
- 1/4 cup maple syrup
- 2 cups full-fat coconut milk
- Mix all the ingredients in a food processor. (I love the Chef’n citrus juicer for juicing lemons and limes.)
- If you have an ice cream maker, follow the instructions for your machine to churn this sorbet. If you don’t have one, you can simply put this in the freezer straight from the food processor. Pour the sorbet into an ice cube tray and freeze it for several hours.
- Once it has hardened, transfer the cubes to an air-tight container. They will need to be softened a bit before serving. Leave them out on the counter for about 30 minutes, and then give them a whirl in a blender or food processor, or just mash them up with a fork.
Mango Sorbet Price Breakdown
This recipe costs $4.88 to make, or $.98 per serving. Try this recipe for a light, delicious dessert that you can enjoy any time of year.