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Coconut Mango Strawberry Sorbet

Creamy Coconut Mango Strawberry Sorbet for Summer Bliss

Indulge in a refreshing Coconut Mango Strawberry Sorbet, a vegan delight perfect for summer.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sorbet
  • 2 cups Ripe Mangoes Peeled and chopped
  • 2 cups Strawberries Fresh or frozen, hulled
  • 1 can Coconut Milk Full-fat for creaminess
  • 1/4 cup Sweetener Honey or agave to taste
  • 1 tablespoon Lemon Juice Optional

Equipment

  • blender
  • ice cream maker
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Wash and chop the ripe mangoes and strawberries into small pieces. Place these pieces into a blender with your choice of sweetener.
  2. Pour in the full-fat coconut milk and blend on high until smooth and velvety, about 1-2 minutes. Scrape down the sides as needed.
  3. Transfer the mixture into a bowl and cover with plastic wrap. Refrigerate for about 30 minutes to chill.
  4. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions for 20-25 minutes.
  5. Transfer the churned sorbet into an airtight container and smooth the top. Freeze for at least 4 hours until firm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 35gProtein: 1gFat: 3gSaturated Fat: 2.5gMonounsaturated Fat: 0.5gSodium: 5mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 10IUVitamin C: 100mgCalcium: 1mgIron: 2mg

Notes

Opt for ripe fruits for maximum sweetness. Avoid over-churning the mixture for the best texture.

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