Mango Coconut Sorbet
Mango Coconut Sorbet Video (scroll down for recipe)
When I sent out the newsletter survey a month or so ago, I was surprised at the number of people who avoid dairy products. And during these hottest days of summer, that’s a damn shame! Errybody deserves ice cream! So I came up with this dairy free ice cream recipe, or more specifically, a mango coconut sorbet. It’s creamy from the coconut milk, but the mango and lime tempers it a little so it doesn’t coat your whole mouth with oil like so many coconut ice cream recipes do. Plus, mango and coconut are two of my favorite flavors and their individual goodness-es are multiplied tenfold when combined into one treat.
You could probably make this with low fat coconut milk to reduce the calories and fat, though I admit I have not tried it that way. Give me fat! Give me calories! (This is what I imagine the baby boy inside me is burbling out through a mouth full of amniotic fluid.) To reduce calories further, you might also use Xylitol or some other sweetener in place of the sugar but it will have the effect of making the sorbet harder to scoop. Sugar acts as an antifreeze of sorts when it comes to ice cream and I don’t think fake sugars do the same thing.
Lacking an ice cream maker, you can spread the mixture into a loaf pan and put it in the freezer for about 4 hours, stirring it once an hour for the first 3 hours, then every 15 or 20 minutes until it’s mostly frozen. Or you can try this ice-cream-in-a-bag technique from my friends at Just Eat Life.
Mango Coconut Sorbet Recipe – Printable!Print
Mango Coconut Sorbet
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 3 cups 1x
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup shredded coconut
- 1 (13.5 ounce) can full fat coconut milk
- 1/4 cup cold water
- 2 tablespoons lime juice
- 1 large mango, about 1 1/2 cups peeled and diced
- Combine 1/2 water and sugar in a small pot or microwave bowl. Heat until sugar is dissolved and then allow to simmer gently for about 30 seconds.
- Stir in shredded coconut and let sit until coconut turns translucent, about a minute.
- Shake coconut milk well and whisk into sugar syrup.
- Refrigerate or place in an ice water bath until cooled.
- Meanwhile, puree mango chunks with lime juice and 1/4 cup water.
- Fold mango into coconut mixture and chill until very cold.
- Pour into ice cream maker and let run according to machine instructions.
- Once frozen, serve right away or pack into a freezer-safe container with a tight lid and place in freezer for 1 hour or more for firmer sorbet.
- Serving Size: 1/2 cup
- Calories: 237
- Fat: 14
- Carbohydrates: 28
Not to sound like a crazy hippie (even though I am from Washington state and they seem to be in abundance around here so maybe some of it has stuck a little bit…), but I have concerns over your use of canned coconut milk for your health and your baby’s health too! Coconut milk in the cans, while they are thicker and richer, tend to have high amounts of BPA leached into them (I guess fatty or acidic canned foods absorb BPA from the cans more easily than other canned foods, or so I’ve read/heard). I guess there are a couple of brands of BPA free canned coconut milk out there but I’ve never tried them so I don’t know how they taste or how fatty they are. I usually stick to the aseptic containers but I understand they are pretty watery compared to the canned stuff.
You can read up on this more if you want, or you can tell me to f off 😉 but I thought I’d share with you because some things you’ve said before make me think you might be into that kind of information….maybe??
Take care! Love your videos!!
Also, a random technical question…do you know how to change user pictures on here? That picture is from, like… I dunno… ten years ago, and I’m not even sure how it’s on here. It’s very odd! Is your website linked to other websites? It’s like a blast from the past… haha… thanks!
Yes, I am aware of the BPA risk in canned products and stay away from cans as much as possible for that reason. I had not heard that fatty things leach more out, though. I’m not sure about the “BPA-free” cans, either. I’ve read that the chemical that replaced BPA was never tested by the FDA (“Assumed to be safe”) and may in fact be worse than BPA! It pisses me off. MotherJones website has a good article on it.
But I make exceptions occasionally and coconut milk is one of them. I’ve only ever seen coconut water in the paper cartons and that is definitely not a good substitute for coconut milk. I’m sure it wouldn’t be too hard to make coconut milk at home, either, once you got the coconut shelled, but I haven’t tried it.
Thank you, though, for mentioning it. It’s definitely information that needs to be out there!
P.S. I’m not sure how to change your avatar…I’d guess it is tied to your email address somehow so maybe in your gmail settings?
Thanks for replying!
I hadn’t heard that about the BPA replacement. That sounds pretty scary though. It’s maddening what the government deems safe to eat these days. Here in my town we have coconut milk that is refrigerated. I think So Delicious makes one, maybe even Silk. I usually drink almond milk so I’m not an expert on this. I have tried the Trader Joes aseptic coconut milk and it’s fairly good. I’ve seen coconut water too, but this is definitely milk.
I found a link about making your own coconut milk like you said. http://wellnessmama.com/2447/homemade-coconut-milk/
Thanks again for replying. I try to stay away from canned stuff too as much as possible but I definitely understand about the rare exception. Sometimes it’s just hard to avoid. Take care!
Thanks for that link! And I hadn’t thought about the refrigerated coconut milk. I haven’t tried it either, but you’re right it’s def not coconut water so it might work, too!
While I’m not quite as worried about coconut milk in the can as Melissa appears to be, I’ve been using Chaokoh and Arroy-D in paperboard boxes for quite a while now. It can be ordered from here:
Hi Hiylah 🙂
I can’t wait to try this recipe! I’m obsessed with anything coconut, and I like mango, so it’s going to be a serious party going on in my mouth!
I enjoy your videos, funny-sense-of-humor, and tex-mex recipes! I tried several of your breakfast dishes…soooooo good!
Do you have any recipes for grab and go healthy snacks (energy bars)?
We love spicy from Seattle 🙂
I hope you do try this sorbet and love it! It’s really delicious.
I have been working on a couple energy/granola bar kind of recipes. Hopefully I will get one I like soon and can post the recipe. Thanks for writing!
As one of the (apparently several) people who is dairy free, this recipe pleases me! However…being allergic to mango kind of puts a damper on things. I’m going to assume this will work with other fruits, though. Have you tried it with anything else? I’m thinking either strawberries or raspberries (or a combination) and maybe straining out the seeds after pureeing. If (when) I try it, I’ll let you know how it turns out. 😀
I think you could easily use any other blendable fruit — berries like you said, or pineapple would be good. Even bananas I think! Do let me know what substitute you come up with. 🙂
I made the sorbet tonight and it was delicious! I used regular mangoes, but I can’t wait to try them with ataulfos. I’m so glad you did the mango margarita recipe video (also delicious) with the ataulfo mangoes. I had seen them in the store and never thought anything about them. We tried them and now we get cases of them when they are available, they are soooo good.
Yay! I’m happy to have made a mango-convert out of you. They are smaller, but the flavor/texture is so much better.
Back in probably the Nineties, Cooks Illustrated published an article that gave formulas for making simple fruit sorbets. Some of the variations turn out better than others. Ironically, I never made their mango version, but extrapolated from it to make avocado sorbet.
This is a really timely article for me. I’ve got mangoes on the brain as a result of coming across a recipe for a mango colada. And I’ve been dying to use coconut milk as a vegan substitute in ice cream. I’ve used almond milk as a substitute but never coconut milk.
Well, I have never tried ice cream with almond milk. Is it good? Seems like it might not be very rich, maybe more like ice milk. Can you still buy ice milk? My grandma used to get it when she was dieting.
Gelato is richer than ice cream and contains little or no cream, just milk. I remember my mother buying ice milk, but I haven’t seen it for years. But then I haven’t bought ice anything in years.
I suppose that technically what I’ve made with almond milk is gelato since I was adapting gelato recipes for friends who can’t consume dairy products. And my gelato machine supposedly turns slower and beats in less air than an ice cream maker. The chocolate, Nutella and pistachio versions were all very, very good. I never thought of using coconut milk and chose almond milk because I figured that with strong flavors like chocolate, etc. you wouldn’t pick up any almond flavor.
Ahah! Thanks for clearing up a long-standing mystery to me about why gelato is richer but made with less cream. Less air would also make it denser and seem richer.
What is that container you put the fresh batch in? The lid looked interesting. Lol. Awesome recipe BTW. I need to pick up an ice cream maker so I can make this.
Hey Shawn, it’s a Pyrex container
Hello! I’m so excited to make this for my daughter! Mangos aren’t in season here, do you think I could use frozen mangos?