Mango Coconut Sorbet

HilahCooking's picture

Apr. 29, 2015

This coconut sorbet with mango will cool off every last bit of your hot summer bod. Coconut milk, fresh or frozen mango chunks and a little sugar and lime juice are all you need for this dairy-free dessert. Dairy-free doesn't mean delicious-free!


Water 1/2 Cup (8 tbs)
Sugar 1/2 Cup (8 tbs)
Shredded coconut 1/2 Cup (8 tbs)
Canned coconut milk 13 1/2 Ounce (1 can, full fat)
Cold water 1/4 Cup (4 tbs)
Lime juice 2 Tablespoon
Mango 1 Large , about 1½ cups peeled and diced



1.In a small pot, combine water and sugar. Heat until sugar dissolves and then allow to simmer for 30 seconds.

2.Add shredded coconut and cook until coconut turns translucent.

3.Add coconut milk into sugar syrup and whisk well. Refrigerate until it cools.

4.In a blender, puree mango with lime juice and water.

5.Add mango mixture to chilled coconut mixture and refrigerate until it turns cols.

6.Transfer into ice cream maker and run according to machine instructions.

7.Once done, pack in a container and freeze for 1 hour until it turns firm.


8.Serve chill and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 559Calories from Fat 288

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 25 mg1.04%

Total Carbohydrates 75 g25%

Dietary Fiber 4 g16%

Sugars 63 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet