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Epicurious

Mango Coconut Sorbet

Creamy, fruity, refreshing, and vegan. The combination of mango and coconut makes this a perfect dessert to follow a Caribbean or Indian meal.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

2 ripe mangoes
1 cup coconut milk
1/4 cup sugar

Preparation

  1. Step 1

    Peel and pit the mangoes and cut them into chunks. Place the mangoes in the bowl of a food processor, add the coconut milk and sugar, and whirl until smooth. Ladle or pour the purée into two ice cube trays. Freeze for at least 4 hours.

    Step 2

    When ready to serve, release the frozen cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate puréeing, but not melted.) Purée in a food processor until smooth, in batches if necessary.

  2. Planning tip

    Step 3

    The sorbet purée can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks. Keep the frozen cubes in a freezer bag until ready to serve.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsSorbetFrozen DessertDessertMangoStone FruitFruitCoconut MilkVeganDairy Free5 Ingredients or FewerEasyMake AheadNo-CookFood ProcessorCookbooks
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