6 ingredient Mango Sorbet with creamy coconut milk and a handful of fresh raspberries. Creamy, tropical (like guava!), perfectly sweet, and delicious .
- 3 cups packed cubed very ripe mango (3 cups packed equals ~2 large or 3 small-medium mangos)
- 1 cup fresh raspberries (organic when possible)
- 1 cup full-fat coconut milk*
- 1 cup organic cane sugar* (or granulated sugar)
- 1 pinch sea salt
- 1 tsp lime juice
- The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth – 2-3 minutes.
- Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
- The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.
- Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.
- Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.
*This recipe as tested does require an ice cream churner, but the base is so thick and creamy that I think you can get away with just freezing the base (not churned) and then stirring/whisking every hour to incorporate air until firm.
*You can sub light coconut milk but with less creamy results.
*I do not recommend trying to substitute maple syrup, coconut sugar, or agave for the cane sugar in this recipe. It will affect the flavor and texture negatively. Cane sugar or even corn syrup (not high fructose) are best. The only potential alternative I would recommend would be subbing up to half the amount of sugar with corn syrup or honey (which would make this recipe not vegan-friendly).
*Yields 11 (half-cup) servings.