Luminous Coconut Mango Sorbet
A vibrant, sun-kissed sorbet with ripe mango and coconut, offering a cool, radiant burst of flavor that melts like liquid sunshine. This Tropical-inspired recipe (vegan), ready in about 20 minutes, layers ripe mango, full-fat coconut milk, honey into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (diced) ripe mango
- 1 cup full-fat coconut milk
- 3 tbsp honey
- 1 tbsp lime juice
- 1/4 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 2 cups diced ripe mango, 1 cup full-fat coconut milk, 3 tbsp honey, 1 tbsp lime juice, and 1/4 tsp salt in a blender. Blend on high for 2 minutes until completely smooth, scraping down sides once to eliminate lumps.
- Step 2: Pour the mixture into a shallow freezer-safe container, cover with plastic wrap pressed directly onto the surface, and freeze for 4 hours. Every 30 minutes, stir vigorously with a fork to break up ice crystals and create a creamy texture.
- Step 3: After 4 hours, the sorbet should hold its shape when scooped. Serve immediately for optimal light, refreshing texture with a shimmering sheen.
