I made this Vegan Mango Sorbet for my family’s Sunday brunch last month. The mango made it bright and tropical, and my aunt loved the color.
Easy Tropical Vegan Mango Sorbet Recipe
This mango sorbet features pureed ripe mangoes blended with coconut milk for a creamy texture, creating a deliciously icy treat. It takes about 10 minutes of active preparation time, and you will need to freeze it for a few hours before serving.
Ingredients
- 4 ripe mangoes, peeled and diced
- 1 cup coconut milk
- 1/4 cup agave syrup or other sweetener (adjust to taste)
- 1 tablespoon fresh lime juice (optional)
Instructions
- Blend the Mangoes: In a blender, combine the diced mangoes, coconut milk, agave syrup, and lime juice (if using). Blend until smooth and creamy.
- Taste and Adjust: Taste the mixture and adjust sweetness if necessary by adding more agave syrup.
- Freeze: Pour the mango mixture into a shallow dish or ice cream maker and freeze for at least 4 hours or until firm.
- Serve: Once the sorbet is frozen, let it sit at room temperature for a few minutes to soften slightly, then scoop into bowls and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 140kcal
- Fat: 5g
- Protein: 1g
- Carbohydrates: 24g
I keep the sorbet in the freezer for up to two months. The stay bright, and I let sit on the counter for five minutes before scooping.
