Mango-Coconut Sorbet (Two Ingredients)
This sounds like nothing on paper. Frozen mango chunks and coconut cream, that's it. Blend them together and you get a sorbet that is creamy, tropical, vibrantly orange, and tastes like a vacation you can't afford. The lime zest is technically a third ingredient, but we're not counting it because it takes three seconds and transforms the whole thing. No ice cream maker. No churning. Just one push, and it all comes together.
- VEG
- GF
- DF
- PF
- ≤30
- KID
Estimated macros per serving
Calories ~160 · Protein ~2g · Carbs ~26g · Fat ~7g
Ingredients
For the sorbet:
- 4 cups frozen mango chunks
- ½ cup coconut cream (the thick part from a chilled can of full-fat coconut milk)
- Zest of 1 lime
Method
- Place the frozen mango chunks in a food processor or high-powered blender. Let them sit for 3–5 minutes at room temperature: this slight thaw makes blending much easier and saves your machine from sounding like it's dying.
- Add the coconut cream.
- Process for 1–2 minutes, stopping to scrape down the sides 2–3 times, until the mixture is thick, smooth, and creamy with no chunks remaining. It'll go through a crumbly phase, keep going. Push through the ugly stage.
- Add the lime zest and pulse 3–4 times to distribute.
- Serve immediately for soft-serve texture, or transfer to a freezer-safe container and freeze for 1–2 hours for scoopable sorbet. If storing longer — overnight or beyond — it will freeze solid; let it sit out for 10–15 minutes before scooping.
Variations & Notes
- Pineapple-coconut: Replace the mango with frozen pineapple chunks for a piña colada sorbet that pairs dangerously well with a Friday evening.
- Berry version: Frozen mixed berries work but produce a different (thinner, icier) texture. Add a tablespoon of honey to balance the tartness (or maple syrup, which keeps it vegan).
- Topping ideas: Toasted coconut flakes, a squeeze of lime juice, chopped macadamia nuts, or a drizzle of honey (not vegan — use maple to keep the tag — and not for babies under one; the plain sorbet is fine for them).
- Extra Hungry: Serve in a bowl topped with granola, fresh fruit, and a spoonful of almond butter for a tropical smoothie bowl situation.
- Blender note: A food processor handles the thick frozen base more reliably than a standard blender. If using a blender without a tamper, let the mango thaw an extra 2–3 minutes and stop to scrape frequently.
- Storage: Best consumed immediately. Freezes for up to 2 weeks; press a piece of plastic wrap directly onto the surface before sealing the container to minimise ice crystals. Best within the first 3–4 days for peak texture.