Mango Coconut Sorbet

By • May 13, 2013 • 3 Comments

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Serves 6-8

  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon freshly grated ginger
  • 2 large ripe mangos, peeled, chopped
  • 13.5 ounces Lite coconut milk
  • 1/4 cup freshly squeezed (squoze?) lime juice or more to taste
  1. In a saucepan, bring the water, sugar and ginger to a boil. Reduce heat and keep at a low boil for about 5 minutes. Set aside to cool.
  2. Puree the mango with the cooled ginger simple syrup until smooth. Add the coconut milk and lime juice and mix well. Add more lime juice to taste.
  3. Pour the mixture into your ice cream maker and follow freezing instructions.
  4. At this point (if you can't wait) the sorbet can be eaten as a softer sorbet or put it in the deep freeze for a harder consistancy.
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Comments (3) Questions (0)


over 1 year ago JanetFL

Saved! Sounds wonderful!


over 1 year ago TheWimpyVegetarian

I make mango sorbet, but haven't made it with coconut. I love the idea! Saving this one!!


over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

This sounds super easy and super delicious