Best 6 Coconut Mango Sorbet Recipes
**Cool Down with a Tropical Treat: Coconut Mango Sorbet and More Refreshing Recipes**
Escape the summer heat with a delightful culinary journey to the tropics! Our featured recipe, Coconut Mango Sorbet, takes you on a refreshing adventure with its creamy coconut and juicy mango flavors, perfectly balanced for a cool and satisfying treat. But that's just the beginning of our tropical delights. This article offers a collection of tantalizing recipes that will transport your taste buds to paradise. From vibrant fruit salads to zesty cocktails, each recipe captures the essence of the tropics, offering a refreshing escape from the ordinary. So, get ready to indulge in a symphony of tropical flavors that will leave you feeling revitalized and refreshed.
MANGO COCONUT SORBET
Three-ingredient mango sorbet.
Provided by Kr Pr
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Blend mango chunks, coconut milk, and honey in a blender until smooth. Add a little more coconut milk to help the mixture blend, if needed. Transfer to an airtight container and freeze.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 28.8 g, Fat 4.2 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 3.6 g, Sodium 4.6 mg, Sugar 26.8 g
LYCHEE COCONUT SORBET WITH MANGO AND LIME
Categories Ice Cream Machine Dessert Kid-Friendly Quick & Easy Frozen Dessert Lime Coconut Mango Summer Lychee Gourmet Small Plates
Yield Makes 4 dessert servings
Number Of Ingredients 7
Steps:
- Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
- While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
- Serve scoops of sorbet over mango slices.
COCONUT MANGO SORBET
Categories Blender Dessert Freeze/Chill Kid-Friendly Frozen Dessert Coconut Mango Pineapple Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 pint
Number Of Ingredients 7
Steps:
- In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
MANGO COCONUT SORBET (DIABETIC FRIENDLY)
Make and share this Mango Coconut Sorbet (Diabetic Friendly) recipe from Food.com.
Provided by PalatablePastime
Categories Frozen Desserts
Time 5m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Puree in food processor; chill.
- Freeze in ice cream maker according to your machine's directions.
Nutrition Facts : Calories 1005.7, Fat 80.3, SaturatedFat 70.1, Sodium 53.8, Carbohydrate 79.7, Fiber 8.5, Sugar 58, Protein 11.3
COCONUT SORBET WITH MANGO
Categories Ice Cream Machine Fruit Dessert No-Cook Lime Coconut Mango Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- Blend ingredients and freeze in an ice-cream maker.
MANGO COCONUT SORBET
Categories Fruit Dessert Freeze/Chill Vegetarian
Number Of Ingredients 7
Steps:
- 1. In a medium saucepan, combine the unsweetened coconut milk, honey, crushed cardamom pods and minced ginger and bring to a low boil over moderate heat; simmer for 5 minutes. Remove from the heat and let cool for 30 minutes. Strain the mixture into a bowl. 2. Puree the chopped mango, vanilla and marmalade in a blender. Add the spiced coconut milk mixture and blend thoroughly. Transfer the coconut-mango mixture to a bowl and refrigerate until well chilled. 3. Scrape the spiced coconut-mango mixture into an ice cream maker and freeze according to the manufacturer's instructions. (I had to let mine freeze overnight to firm up a bit more...then it was perfect!)
Tips:
- Use ripe mangoes for the best flavor. If your mangoes are not ripe, you can speed up the ripening process by placing them in a paper bag with an apple or banana.
- Make sure to use unsweetened coconut milk. Sweetened coconut milk will make the sorbet too sweet.
- If you don't have a blender, you can use a food processor to make the sorbet. However, the sorbet may not be as smooth.
- For a more intense mango flavor, use Alphonso mangoes. These mangoes are known for their sweet and juicy flesh.
- If you want a creamier sorbet, add a tablespoon or two of heavy cream or yogurt to the mixture before freezing.
- Serve the sorbet immediately after it has been made, or store it in the freezer for up to two weeks.
Conclusion:
Coconut mango sorbet is a delicious and refreshing treat that is perfect for a hot summer day. It is also a healthy alternative to ice cream, as it is made with fresh fruit and does not contain any added sugar. With just a few simple ingredients, you can make this sorbet at home in no time. So next time you are craving something sweet, give this coconut mango sorbet a try. You won't be disappointed!
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