Mango Coconut Sorbet
15
on May 28, 2019, Updated Apr 17, 2025
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This Mango Coconut Sorbet is refreshing and does not involve a stove or an ice cream maker. It is simple to make and a beautiful dessert to serve to company, and can even be made in advance.
This Mango Coconut Sorbet is refreshing and does not involve a stove or an ice cream maker. This sorbet is simple to make and a beautiful dessert to serve to company, and can even be made in advance.
If you do not have a high-powered blender you may want to add the ice little by little or eliminate the ice all together and freeze the sorbet until the desired consistency.
Mango Coconut Sorbet
This Mango Sorbet is made with fresh mangos, mango nectar or orange juice, agave nectar, and ice.
The Mango Sorbet is amazing as-is, but adding the coconut cream on top gives it a delicious creamsicle flavor. If serving adults you may want to add a bit of pizzazz to this child-hood treat by adding some coconut rum. Yum!
Slice up a bright and juicy mango using this technique:
Photography by Jeanine Thurston
YOU WILL LOVE THESE, TOO:
Mango Coconut Sorbet
Ingredients
Mango Sorbet:
- 2 ripe mangos, peeled, pitted, and sliced
- 1 cup mango nectar , or orange juice
- 2 tablespoons agave nectar
- 2 cups ice cubes
Coconut Cream Slush:
- ¼ cup plain yogurt
- 6 ounces condensed milk
- 6 ounces sweetened coconut milk
- 3 ounces coconut rum, optional
- ¼ teaspoon coconut extract
- 3 cups ice
- organic coconut, shredded (toasted or untoasted)
- mint sprigs, optional
Instructions
Mango Sorbet:
- Place mango, juice, agave nectar, and ice in a high-powdered blender until blended. To prevent mixture from melting, do not over-mix.
- Place in the freezer in an airtight container. Chill while you make the coconut cream slush. The sorbet is great as is, but if you would like a more solid sorbet then I would suggest freezing for 30 minutes.
Coconut Cream Slush:
- While the mango mixture is chilling combine yogurt, condensed milk, coconut milk, coconut rum, coconut extract, and ice in a blender and blend until slushy. You may need to add the ice one cup at a time if you do not have a fancy high-powered blender.
Assembly:
- Scoop the mango sorbet into dessert glasses and add a scoop of the coconut cream on top. Garnish with coconut flakes (toasted flakes give it a crunchy texture) and a sprig of mint.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG!!!! My two favorite flavors mixed, you have hit a homerun with this recipe!
These are amazing! Although the coconut creme didnt stay esactly on top of the cup. aha Very tasty, this is wonderful!:)
Oh that looks so delicious!
Eva suggested I take a look and I’m so glad I did!
Bienvenida Diane! You have a GREAT blog! Are you taking part in the Share our Strength Bake Sale? Your lovely cookies, cupcakes, and scones would be a hit!!!
I know I am going to make this, because we are fixing to have an abundance of mangoes in the markets, and this is a low-sugar recipe, my favorite kind. And I love mangoes!
Kathleen
Be careful Kathleen, this dessert is quite addicting. Darn it, now I’m craving more. Looks like I’ll be buying some mangos tonight.
these are gorgeous! and I am sure they are yummy!
They are super yummy and refreshing. Hope you give them a try.
This sounds incredibly delicious. I have a Blendtec blender and can relate to the wonderful power of having a super blender that makes your life easier and healthier.
I am trying this recipe this weekend. I love the fact it uses mangoes, one of my favorite Latin fruits!
Hi Marcela — Having a high-speed blender is on my want list now. They make some mean frozen margs too. LOL!
I love the color contrast of the mango and coco. R2D2 how cute! Have a great week!!
sweetlife
Thank you sweetlife!!! I’m LOVIN’ your carrot drink too!!!
This sounds divine! Perfect ending to a summer supper outside. I am thinking something involving cold shrimp and avocados. Yum.
Thank you Lydia!!! Have you seen our shrimp ceviche recipe: http://muybuenocookbook.wordpress.com/2011/02/11/shrimp-ceviche/? That would be a great appetizer or meal and then this yummy sorbet for dessert. YUM! Sounds like a great summer menu!!!