Mango Sorbet Parfait with Coconut Whipped Cream
A tropical, light dessert combining frozen mango sorbet with fluffy coconut whipped cream for a refreshing treat. This tropical-inspired desserts (vegan) ready in about 20 minutes layers medium, frozen mango, full-fat coconut milk, sugar 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 medium, frozen mango
- 1 can, full-fat coconut milk
- 2 tbsp sugar
- 1/4 cup coconut flakes
- 1/2 cup coconut whipped cream
- 1/4 cup chopped nuts
Instructions
- Step 1: In a blender, combine 2 frozen mangoes, 1 can full-fat coconut milk, and 2 tbsp sugar. Blend until smooth and creamy.
- Step 2: Chill the sorbet in the freezer for 1 hour to firm up.
- Step 3: In a bowl, whip 1/2 cup coconut whipped cream until light and fluffy. Fold in 1/4 cup coconut flakes.
- Step 4: Layer 1/3 of the sorbet, 1/3 of the whipped cream, and 1/4 cup chopped nuts in a glass. Repeat layers and top with additional nuts and coconut flakes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango Sorbet Parfait with Coconut Whipped Cream take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mango Sorbet Parfait with Coconut Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mango Sorbet Parfait with Coconut Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango Sorbet Parfait with Coconut Whipped Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mango Sorbet Parfait with Coconut Whipped Cream vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
