Mango Coconut Sorbet
A refreshing frozen dessert made with ripe mango and creamy coconut milk, ideal for hot summer days. This quick recipe (vegetarian), ready in about 10 minutes, pairs ripe mango, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 4 medium, peeled and diced ripe mango
- 1 can (14 oz) coconut milk
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tsp vanilla extract
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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: In a blender, combine 4 peeled and diced ripe mango, 1 can coconut milk, 2 tbsp lime juice, 2 tbsp honey, and 1 tsp vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
- Step 2: Pour the mixture into a shallow container and freeze for 2 hours, stirring every 30 minutes to achieve a smooth texture.
- Step 3: Once frozen, scoop into bowls and serve immediately with a drizzle of extra coconut milk or a sprinkle of toasted coconut flakes.
