No-Churn Mango Coconut Sorbet
A refreshing, dairy-free sorbet blending ripe mangoes and creamy coconut milk, perfect for hot days or a light finish. This caribbean-inspired desserts (dairy-free) ready in about 10 minutes layers ripe mangoes, peeled and chopped, 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 140 calories and feeds 6, 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
- 3 cups ripe mangoes, peeled and chopped
- 1 1/2 cups full-fat coconut milk
- 1/4 cup honey
- 2 tbsp fresh lime juice
- 1/4 tsp salt
Instructions
- Step 1: In a blender or food processor, combine 3 cups peeled and chopped ripe mangoes, 1 1/2 cups full-fat coconut milk, 1/4 cup honey, 2 tbsp fresh lime juice, and 1/4 tsp salt.
- Step 2: Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes.
- Step 3: Pour the mixture into a loaf pan or freezer-safe container and cover tightly with plastic wrap.
- Step 4: Freeze for at least 4 hours or overnight, stirring every 30 minutes during the first 2 hours to break up ice crystals for a smooth texture.
- Step 5: Scoop and serve chilled as a refreshing tropical sorbet.
Frequently asked questions
How long does No-Churn Mango Coconut Sorbet take to make?
Total time is about 10 minutes (10 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 No-Churn Mango Coconut Sorbet?
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 No-Churn Mango Coconut Sorbet?
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 No-Churn Mango Coconut Sorbet for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 No-Churn Mango Coconut Sorbet dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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