Mangoes and coconut milk create a smooth, dairy‑free sherbet. No ice‑cream maker is needed. Freeze the mix, break it up, and blend until it feels like soft‑serve.
If your mangoes aren’t sweet enough, stir in a tablespoon or two of honey before freezing.
This dessert gives you almost a full fruit serving and the creamy texture of coconut milk.
Active time: 20 minutes | Total time: 5 hours 20 minutes
Mango Sherbet
Ingredients
- 2 large ripe mangoes (about 550 g each)
- 1 can (400 g) coconut milk
- ½ orange – juice and zest
- 2 tbsp honey (optional)
Directions
Place a mango on a board with the narrow side toward you. Cut off the right side, staying clear of the hard pit. Flip the fruit and cut the other side off the pit. Slice the flesh into 1‑inch strips, peel them off, and put the strips into a blender. Do the same with the second mango. Throw away the pits.
Add coconut milk, orange juice, orange zest, and honey (if using) to the blender. Blend until smooth.
Pour the smooth mixture through a fine mesh sieve into a freezer‑safe dish. Freeze until firm, about 5 hours.
Let the frozen block sit at room temperature for 5–10 minutes. Break it into chunks with a fork and return to the blender. Blend, stopping once or twice to stir with a spatula, until the texture is smooth and creamy.
Serve right away or store in an airtight container for up to 2 months. If it’s too hard to scoop, let it soften a little at room temperature.
Serves: 8 | Serving size: ½ cup
Nutrition (per serving): 127 calories; 10 g total fat; 9 g saturated fat; 1 g monounsaturated fat; 0 g polyunsaturated fat; 0 mg cholesterol; 7 mg sodium; 10 g carbohydrate; 1 g fiber; 8 g sugar; 1 g protein.
Nutrition bonus: 201 mg potassium; 9 % iron; 36 % vitamin C.