Mango Coconut Sorbet

Cuisine: Latin
Prep Time: 10 minutes
Servings: 6 servings
This mango sorbet is simple to make, and it does not involve a stove or an ice cream maker. It makes a beautiful dessert to serve to your company, and easy since you can make it in advance.

This mango sorbet is simple to make, and it does not involve a stove or an ice cream maker. It makes a beautiful dessert to serve to your company, and easy since you can make it in advance.

The mango sorbet is amazing as-is, but adding the coconut cream on top gives it a delicious creamsicle flavor. If serving adults, you may want to add a bit of pizzazz to this childhood treat by adding some coconut rum. Yum!

Recipe and photo courtesy of Muy Bueno Cookbook. Used with permission.

Ingredients

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Directions

Mango Sorbet Directions
  1. Place mango, juice, agave nectar, and ice in a high-powdered blender until blended. To prevent mixture from melting, do not over-mix. Place in the freezer in an airtight container. Chill while you make the coconut cream slush. The sorbet is great as is, but if you would like a more solid sorbet then I would suggest freezing for 30 minutes.
Coconut Cream Slush Directions:
  1. While the mango mixture is chilling, combine yogurt, condensed milk, coconut milk, coconut rum, coconut extract, and ice in a blender and blend until slushy. You may need to add the ice one cup at a time if you do not have a fancy high-powered blender.
Assembly:
  1. Scoop the mango sorbet into dessert glasses and add a scoop of the coconut cream on top. Garnish with coconut flakes (toasted flakes give it a crunchy texture) and a sprig of mint.
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