Coconut Mango Sorbet

Spoon into this buttery Coconut Mango Sorbet filled with tons of tropical citrus flavor!

Made with mangoes, coconut butter, orange juice and coconut milk, this thick and creamy sorbet is slightly tart and perfectly sweet. Plus, it’s loaded with fiber and immunity-boosting vitamin C!

To start, simply blend all the ingredients together until thick and creamy. Be careful not to overblend, or you’ll lose that precious icy consistency! Tip: Add more coconut butter or freeze the mixture for 10 minutes for an extra thick sorbet.

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The best part about making this icy treat is you don’t have to wait to eat it. Scoop it right out of the blender and pair with fresh fruit and mint leaves.

Keep leftover sorbet in the freezer up to a month. It’s a light treat perfect for any time you’re craving something sweet.

Total time:5 MINS Prep Time:5 mins Serves:4

Coconut Mango Sorbet

Recipe by:Megan Olson Spoon into this buttery Coconut Mango Sorbet filled with tons of tropical citrus flavor.

Tools

Blender
9”x 5” baking dish

Ingredients

3 cups frozen mango
1/8 cup coconut butter
½ cup orange juice
¼ cup unsweetened coconut milk
Optional: 1-2 drops liquid stevia

Instructions

Place all ingredients in a blender.
Process on high until the mangoes are broken down and the mixture is thick and smooth. Do not overblend.
Enjoy immediately, or transfer to a parchment paper-lined 9”x5” baking dish, covered to keep in the freezer.

Looking for Paleo ingredients? Here’s what we recommend:

Coconut milk (Native Forest)

(You’ll Also Love: Turmeric-Mango Tonic with Green Tea Ice Cubes)

TAGS 15 minute meals coconut milk recipes dessert recipes egg free kid friendly vegan vegetarian