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AI-generated photograph: Two smooth oval scoops of golden mango and coconut sorbet in a chilled coupe glass, thin slices of fresh mango beside them, green lime zest and a faint dusting of red chilli

Home · Recipes · Mango and coconut sorbet

Latin American · Desserts

Mango and coconut sorbet

frozen mango · coconut cream · lime and chilli

AI-generated photograph

Frozen mango blended with coconut cream, lime and a little maple syrup into a smooth, golden sorbet, with no ice cream machine needed. Finished, as in Mexico, with a pinch of chilli.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Coconut is not counted as a tree nut under UK rules. Some chilli powders are blends, so check the jar if you are using it.

Ingredients

  • 500g frozen mango chunks
  • 1 small tin (160ml) coconut cream
  • 3 tablespoons maple syrup, or to taste
  • 1 lime, zest finely grated and juiced
  • A pinch of salt
  • To serve (optional): half a fresh mango, cut into thin slices
  • To serve (optional): a pinch of chilli powder

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Let's cook

  1. Leave the frozen mango on the side for 5 minutes, so it softens very slightly. This makes it easier to blend smooth.
  2. Put the mango, coconut cream, maple syrup, most of the lime zest, the lime juice and the salt in a food processor. A food processor copes better with frozen fruit than most blenders.
  3. Blend for 2 to 3 minutes, stopping now and then to scrape down the sides, until it is thick, completely smooth and looks like soft ice cream. Taste and add a little more maple syrup or lime if you like.
  4. For soft sorbet, serve straight away. For firm scoops, spread it into a lidded freezer box and freeze for 1 to 2 hours.
  5. If it has frozen solid, leave it out for 10 to 15 minutes to soften before scooping.
  6. Scoop into chilled glasses or bowls. Lay a few slices of fresh mango beside it, scatter over the last of the lime zest and add the tiniest pinch of chilli powder, if using.

Tips

  • Chill the glasses in the freezer for 10 minutes first, so the sorbet does not melt as you serve.
  • Dip the scoop in hot water between scoops for neat, smooth balls.
  • Coconut cream is thicker than coconut milk. If it has split in the tin, stir it before measuring.

Swaps

  • No maple syrup: use golden syrup or agave syrup.
  • Other fruit: frozen pineapple or a mix of mango and passion fruit work well.
  • For children: leave out the chilli.

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Our own recipe. The photograph is AI-generated.

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