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.

Mango Coconut Sorbet in a beautiful composition

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.

Three raw mango

Mango Coconut Sorbet

This Mango Sorbet is made with fresh mangos, mango nectar or orange juice, agave nectar, and ice. 

Homemade Mango Coconut Sorbet served in two glasses

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

 

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Mango Coconut Sorbet collage with text overlay
Mango Coconut Sorbet in a beautiful composition

Mango Coconut Sorbet

5 (1 rating)
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.
Print Pin Rate
Yield: 6 servings
Prep Time: 5 minutes
Freezing: 30 minutes
Total Time: 35 minutes

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

If serving adults you may want to add a bit of pizzazz to this child-hood treat by adding some coconut rum. 
Calories: 280kcal, Carbohydrates: 39g, Protein: 4g, Fat: 10g, Saturated Fat: 8g, Cholesterol: 11mg, Sodium: 49mg, Potassium: 322mg, Fiber: 2g, Sugar: 36g, Vitamin A: 1122IU, Vitamin C: 33mg, Calcium: 112mg, Iron: 1mg
Author: Yvette Marquez
Course: Desserts
Cuisine: Mexican