No-Churn Mango Sorbet

nochurn-mango-sorbet
Photo by Tom Schierlitz
Rating
Read Reviews
  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 140 calories
    • Fat 7 g (6g saturated fat)
    • Cholesterol 0 mg
    • Sodium 50 mg
    • Protein 1 g
    • Carbohydrate 20 g
    • Sugar 17 g
    • Fiber 2 g
    • Iron 0 mg
    • Calcium 10 mg

Spread the mangoes in a single layer on a foil-lined baking sheet. Freeze until solid, at least 4 hours and up to overnight.

Place the frozen mango, cream of coconut, pineapple juice, lime juice, maple syrup, and salt in a food processor. Pulse until the mangoes are finely chopped. Continue to process until smooth, 6 to 8 minutes, scraping down the sides as necessary.

Transfer the sorbet to an airtight container and freeze until firm, at least 1 hour and up to 4 days.

Ingredients

  1. Check 2 ripe mangoes (about 1 1/2 pounds), chopped
  2. Check 1/2 cup sweetened cream of coconut
  3. Check 1/2 cup pineapple juice
  4. Check 2 tablespoons fresh lime juice
  5. Check 2 tablespoons pure maple syrup
  6. Check 1/4 teaspoon kosher salt
  7. Check 1 cup unsweetened coconut flakes, toasted, for serving (optional)

Directions

  1. Spread the mangoes in a single layer on a foil-lined baking sheet. Freeze until solid, at least 4 hours and up to overnight.
  2. Place the frozen mango, cream of coconut, pineapple juice, lime juice, maple syrup, and salt in a food processor. Pulse until the mangoes are finely chopped. Continue to process until smooth, 6 to 8 minutes, scraping down the sides as necessary.
  3. Transfer the sorbet to an airtight container and freeze until firm, at least 1 hour and up to 4 days.
  4. Serve sprinkled with the coconut, if desired.