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Mango Sorbet

This mango sorbet features mangoes and coconut milk for a rich, delicious vegan dessert.
Course Dessert
Cuisine American
Keyword Ice Cream, Mango
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 341kcal
Cost $.98 per serving

Ingredients

Instructions

  • 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.

Nutrition

Calories: 341kcal | Carbohydrates: 33g | Protein: 3g | Fat: 25g | Saturated Fat: 21g | Sodium: 18mg | Potassium: 468mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1120IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 4mg