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–+ servings
Coconut Mango Strawberry Sorbet

Coconut Mango Strawberry Sorbet

Coconut Mango Strawberry Sorbet is a guilt-free, refreshing dessert that marries tropical flavors, perfect for summer enjoyment.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sorbet
  • 2 Ripe Mangoes Ensure they are fully ripe for the best results.
  • 1 cup Juicy Strawberries Feel free to substitute with other berries like blueberries.
  • 1 can Creamy Coconut Milk Opt for full-fat for creaminess.
  • 2 tablespoons Sweetener (optional) Agave syrup works great as a vegan option.
  • 1 tablespoon Lime Juice Use freshly squeezed for the best taste.

Equipment

  • blender
  • Ice Cream Maker
  • Airtight container

Method
 

Preparation Steps
  1. Begin by peeling and chopping two ripe mangoes into bite-sized pieces. Hull about a cup of juicy strawberries, removing the green tops.
  2. In a blender, combine the prepared mangoes, strawberries, a can of creamy coconut milk, and about two tablespoons of optional sweetener. Squeeze in the juice of one lime to add brightness.
  3. Transfer the mixture into a mixing bowl, cover with plastic wrap, and refrigerate for about 30 minutes.
  4. Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions, typically for about 20-25 minutes.
  5. Transfer the churned sorbet to an airtight container, smoothing the top. Place in the freezer for at least 2 hours.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 38gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 5mgPotassium: 410mgFiber: 3gSugar: 28gVitamin A: 540IUVitamin C: 60mgCalcium: 10mgIron: 0.5mg

Notes

Allow the sorbet to sit at room temperature for about 5 minutes before scooping for easier serving.

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