Mango Coconut Sorbet

May 13, 2013
0 Ratings
  • Serves 6-8
What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • JanetFL
  • TheWimpyVegetarian
  • aargersi

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

3 Reviews

JanetFL June 5, 2013
Saved! Sounds wonderful!
I make mango sorbet, but haven't made it with coconut. I love the idea! Saving this one!!
aargersi May 13, 2013
This sounds super easy and super delicious