Mango Coconut Sorbet
Two-ingredient mango coconut sorbet that's creamy, refreshing, and tastes like a tropical vacation — no ice cream maker needed.
Ingredients
- 2 cups frozen mango chunks
- 1/3 cup frozen coconut cream
- 1 tbsp honey or maple syrup
- 1 pinch salt
Instructions
- Add frozen mango and frozen coconut cream to high-speed blender. Blend until completely smooth and creamy, scraping down sides as needed. Add honey and salt if using and blend briefly to combine.
- Serve immediately for soft-serve texture, or transfer to airtight container and freeze for 30 minutes for firmer sorbet.
Tip: Freeze the mango and coconut cream overnight before blending — they need to be completely solid for the right creamy texture. If using a Canoly 3-in-1, attach the sorbet filter, place a bowl under the spout, and feed in the frozen mango followed by coconut cream. Full-fat coconut cream works better than light — it freezes firmer and blends into a richer, creamier sorbet.
If you made this
I'd love to see it — tag @mydarr on Instagram so I can find your galette in the wild.