Ingredients
Main Ingredients
- 3 cups frozen mango
- 1/2 cup canned full-fat coconut milk
- Juice and zest of one large lime
- 2 tbsp maple syrup
- 1–2 tsp chili lime seasoning
Optional Toppings
- Coconut flakes (for garnish)
- Extra chili lime seasoning (for garnish)
Instructions
- Blend the Ingredients: Add all the frozen mango, coconut milk, lime juice and zest, maple syrup, and chili lime seasoning to a high-speed blender or food processor. Blend until the mixture becomes completely smooth. If your blender includes a tamper, use it to help blend the frozen mango evenly. If using a food processor, pause to scrape down the sides as needed to ensure everything is well combined.
- Transfer and Garnish: Pour the smooth sorbet mixture into a loaf pan or freezer-safe container. Optionally, top with coconut flakes and an extra dusting of chili lime seasoning for added flair and flavor.
- Freeze and Serve: Serve the sorbet immediately for a soft-serve texture or cover the pan with foil and place in the freezer until firm for a scoopable consistency. Store any leftovers in the freezer, covered.
Notes
- Use full-fat canned coconut milk for the creamiest texture. For extra creaminess, scoop the cream from the top without shaking the can.
- You can substitute coconut milk with any vegan creamer if desired.
- Frozen mango from the store works well, but you can increase natural sweetness by freezing fresh, ripe mango at home.
- Serve immediately for soft texture, or freeze longer for a firmer sorbet.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving (about 1/2 cup)
- Calories: 120
- Sugar: 21g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
