Coconut Mango Sorbet Recipes

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COCONUT SORBET WITH MANGO



Coconut Sorbet with Mango image

Categories     Ice Cream Machine     Fruit     Dessert     No-Cook     Lime     Coconut     Mango     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 4

15-ounce can of Coco López-brand cream of coconut
1/3 cup fresh lime juice
3/4 cup water
Accompaniment: mango and toasted sesame seeds

Steps:

  • Blend ingredients and freeze in an ice-cream maker.

MANGO COCONUT SORBET (DIABETIC FRIENDLY)



Mango Coconut Sorbet (Diabetic Friendly) image

Make and share this Mango Coconut Sorbet (Diabetic Friendly) recipe from Food.com.

Provided by PalatablePastime

Categories     Frozen Desserts

Time 5m

Yield 1 quart

Number Of Ingredients 5

2 1/2 cups chopped fresh mango
1 lime, juice of
13 ounces unsweetened coconut milk
1/2 cup sugar-free honey
1 teaspoon vanilla

Steps:

  • Puree in food processor; chill.
  • Freeze in ice cream maker according to your machine's directions.

Nutrition Facts : Calories 1005.7, Fat 80.3, SaturatedFat 70.1, Sodium 53.8, Carbohydrate 79.7, Fiber 8.5, Sugar 58, Protein 11.3

COCONUT MANGO SORBET



Coconut Mango Sorbet image

Categories     Blender     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Coconut     Mango     Pineapple     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 pint

Number Of Ingredients 7

3/4 cup water
1/4 cup sugar
1 large mango, peeled, pitted, and chopped
3/4 cup unsweetened pineapple juice
1/4 cup well-stirred canned cream of coconut
2 tablespoons fresh lime juice, or to taste
a pinch of freshly grated lime zest

Steps:

  • In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

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  • In a high-powered blender, combine the mango, coconut milk, honey, vanilla, and salt. Blend the ingredients on low and use a tamper to push and move the chunks as they puree, increasing the blending speed as the ice cream becomes creamier. Taste for additional honey or lime juice.
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