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)
- 1/2 cup coconut milk
- 1-2 tbsp. agave or maple syrup or to taste
- 2 tsp. lime juice could sub lemon juice
- 1/2 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.