• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Dessert / Creamy Mango Sorbet

    LAST UPDATED: January 24, 2022 • FIRST PUBLISHED: May 24, 2015

    Creamy Mango Sorbet

    Jump to Recipe Print Recipe

    This luscious mango sorbet is rich, creamy, and bursting with the juicy-sweetness of mango and the creaminess of coconut milk!

    Creamy Mango Sorbet

    I'll be truthful here and admit that I've never been big on sorbet. Why eat something light and fruity when you can eat ice cream? I've found this particularly true in recent years, since vegan ice cream has become readily available, and since I've discovered how easy it is to make my own. This sorbet is different though. Throw a mango into pretty much anything and it instantly becomes my favorite version of that thing.

    Mango also works particularly well for sorbet, because it blends up creamier than lots of other fruits. I achieved a little extra in creaminess this recipe by throwing in a bit of coconut milk, so maybe in a way this is more of a sorbet-ice cream hybrid. I don't really care what you call it. It's delicious. The little bit of cardamom makes this stuff taste quite a bit like a mango lassi.

    Creamy Mango Sorbet
    Two Champagne Glasses Filled with Mango Sorbet, Topped with Lime Wedges and Mint Leaves
    5 from 1 vote
    Print

    Creamy Mango Sorbet

    This luscious mango sorbet is rich, creamy, and bursting with the juicy-sweetness of mango and the creaminess of coconut milk!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4 -6
    Author Alissa

    Ingredients

    • 4 cups diced ripe mango frozen (about 4 large mangoes)
    • ½ cup coconut milk
    • 1-2 tbsp. agave or maple syrup or to taste
    • 2 tsp. lime juice could sub lemon juice
    • ½ tsp. ground cardamom
    • pinch salt

    Instructions

    1. Allow frozen mango to sit out for about 20 minutes, or microwave for a few seconds, until mango is very firm, but chunks can be separated with a knife.
    2. Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Taste test and adjust as needed.
    3. Serve immediately, or place back in freezer for several hours for a firmer sorbet. Remove from freezer 10 minutes prior to serving.
    « Maple Whiskey Barbecue Tofu Sandwiches
    Rosemary Vegan Chicklins & Dumplins Stew »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Mercedes says

      May 24, 2015 at 12:53 pm

      this recipe is so yummy, I love cardamom on desserts especially creamy ones but it normally means I eat too much

      Reply
    2. Kristen says

      May 25, 2015 at 12:10 am

      Definitely making this ASAP! Eager to try the chocolate ice cream, too!

      Reply
    3. Megan says

      May 25, 2015 at 8:49 pm

      I feel the same way about sorbet vs ice cream, but mango always draws me in!
      Question for you - where do you buy your cardamom? I have a hard time finding it in the store, and I think the one time I saw it it was really expensive. Is that normal? Thanks!

      Reply
      • Alissa Saenz says

        May 25, 2015 at 9:09 pm

        I'm usually able to get it at the supermarket, though it is pretty pricey. The jar I have right now is made by Spice Islands and I think I paid about twelve bucks for it. I always look for it at spice shops and Asian markets, as it tends to be a bit cheaper and you can buy in small quantities, because I've also discovered that it really loses flavor if it sits around too long. You could also skip the cardamom or try a different flavor - my husband requested I include ginger next time.

        Reply
        • Megan says

          May 26, 2015 at 1:13 pm

          Thank you so much!!!

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    223 shares
    • 183