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Mango Sorbet

Mango Sorbet

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

A simple, creamy mango sorbet made by blending frozen mangoes with coconut cream and maple syrup. Serve immediately as a soft sorbet or freeze for later.

6 servings255 minOther

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Ingredients

  • 6 mangoes (Peeled and cut into cubes; freeze before blending. Size is not specified.)
  • 0.5 cup coconut cream
  • 2 tbsp maple syrup (Use 2–4 tbsp, to taste.)

Steps

  1. 1

    Peel the mangoes and cut the flesh into cubes.

  2. 2

    Place the mango cubes in the freezer until completely frozen.

  3. 3

    Transfer the frozen mango cubes to a food processor.

  4. 4

    Add the coconut cream and 2–4 tablespoons of maple syrup to the food processor.

  5. 5

    Blitz until the mixture is smooth and creamy.

  6. 6

    Serve the sorbet immediately, or pour the mixture into a container and freeze it for later use, for up to 3 months.

Notes

The source does not specify the mango size or the time required for freezing. The estimated total time assumes several hours for the mangoes to freeze before blending. If freezing the blended sorbet for later use, the source states it can be stored for up to 3 months.

Nutrition per serving

197Calories
2gProtein
36gCarbs
7gFat
4gFiber
  • dessert
  • frozen dessert
  • sorbet
  • dairy-free
  • vegan
  • no-cook
  • make-ahead

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