This luscious mango sorbet is rich, creamy, and bursting with the juicy-sweetness of mango and the creaminess of coconut milk!
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
- 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
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.
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.
Serve immediately, or place back in freezer for several hours for a firmer sorbet. Remove from freezer 10 minutes prior to serving.
this recipe is so yummy, I love cardamom on desserts especially creamy ones but it normally means I eat too much
Definitely making this ASAP! Eager to try the chocolate ice cream, too!
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!
Alissa Saenz says
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.
Thank you so much!!!