Raspberry Coconut Mango Sorbet – a delicious recipe with mango, fresh raspberries, full fat coconut milk, cane sugar, salt, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The night/day before churning, set your ice cream churning bowl in the freezer to chill. Add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
2
Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
3
The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer's instructions for 30-40 minutes, or until it looks like soft serve.
4
Transfer to a freezer-safe container and smooth top with spoon. Cover securely and freeze for 4-6 hours, or until firm.
5
Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot spoon to ease serving.
339
kcal
Calories
2
g
Fat
80
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups mango packed cubed very ripe, 2 large or 3 small mangoes, 1 cup fresh raspberries, 1 cup full fat coconut milk, 1 cup organic cane sugar, and more.
Yes, Raspberry Coconut Mango Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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