Tom Schierlitz
Hands-On Time
25 Mins
Total Time
5 hours, 25 minutes (includes freezing)
Serves 12

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

Serve sprinkled with the coconut, if desired.

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