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Calibrate Recipe

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 10 minutes
Total: 10 minutes
Serves 2 (Makes 2 cups)

Take a trip to the tropics from your kitchen with this simple-to-make, ultra-refreshing, low-added sugar sorbet—no ice cream maker needed. Mango is loaded with vitamins A and C, plus plenty of fiber. A touch of coconut milk adds a creamy, satisfying texture thanks to its healthy fat. Transfer any remaining sorbet to a tightly sealed container and freeze for up to one week. For easier scooping, let sit at room temperature 20 to 25 minutes before serving.

Ingredients:

  • ½ cup unsweetened full-fat coconut milk (blend before measuring)
  • 1 teaspoon lime zest (from 1 lime)
  • 2 teaspoons fresh lime juice (from 1 lime)
  • 2 teaspoons 100% pure maple syrup (optional; omit if following the Jumpstart)
  • ⅛ teaspoon fine sea salt
  • 2½ cups (12 ounces) frozen mango chunks
  • 4 fresh mint sprigs or basil leaves, for serving

Directions:

  1. Combine the coconut milk, lime zest, lime juice, maple syrup, salt, and mango in the bowl of a food processor fitted with the S blade.
  2. Pulse 10 times, then process until smooth, 1 to 2 minutes, stopping to scrape down the side of the bowl as needed. Serve immediately, topped with mint or basil if desired.

Test Kitchen Tip: Add a dash of chili powder or Tajin if you enjoy a little heat with your sweet.