Creamy Mango Sorbet

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This luscious mango sorbet is rich, creamy, and bursting with the juicy-sweetness of mango and the creaminess of coconut milk!

I’ll be truthful here and admit that I’ve never been big on sorbet. Why eat something light and fruity when you can eat ice cream? I’ve found this particularly true in recent years, since vegan ice cream has become readily available, and since I’ve discovered how easy it is to make my own. This sorbet is different though. Throw a mango into pretty much anything and it instantly becomes my favorite version of that thing.

Mango also works particularly well for sorbet, because it blends up creamier than lots of other fruits. I achieved a little extra in creaminess this recipe by throwing in a bit of coconut milk, so maybe in a way this is more of a sorbet-ice cream hybrid. I don’t really care what you call it. It’s delicious. The little bit of cardamom makes this stuff taste quite a bit like a mango lassi.

5 from 1 vote Print

This luscious mango sorbet is rich, creamy, and bursting with the juicy-sweetness of mango and the creaminess of coconut milk! CourseDessert CuisineAmerican Prep Time 10 minutes Total Time 10 minutes Servings 4 -6 Author Alissa

Ingredients

4cupsdiced ripe mangofrozen (about 4 large mangoes)
½cupcoconut milk
1-2tbsp.agave or maple syrupor to taste
2tsp.lime juicecould sub lemon juice
½tsp.ground cardamom
pinchsalt

Instructions

Allow frozen mango to sit out for about 20 minutes, or microwave for a few seconds, until mango is very firm, but chunks can be separated with a knife.
Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Taste test and adjust as needed.
Serve immediately, or place back in freezer for several hours for a firmer sorbet. Remove from freezer 10 minutes prior to serving.

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Creamy Mango Sorbet