Name: Coconut Mango Sorbet Recipe
Prep time: 10 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Tropical
Ingredients: 4 cups (about 600–650 g) frozen mango chunks (or 4–5 very ripe fresh mangoes, peeled & cubed); 1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled; 3–5 tablespoons maple syrup, honey, or agave (adjust to taste); 2 tablespoons fresh lime juice; Pinch of sea salt; Optional: 1 teaspoon vanilla extract

This refreshing Coconut Mango Sorbet combines the tropical sweetness of ripe mangoes with creamy coconut milk for a naturally dairy-free, vegan frozen dessert. With just a handful of simple ingredients and no ice cream maker required, it delivers bright, fruity flavor and a smooth, scoopable texture—perfect for hot days or as a light, guilt-free treat.

Why You’ll Love This Recipe

You’ll fall in love with this Coconut Mango Sorbet because it tastes like a luxurious tropical vacation in every spoonful, yet it’s incredibly easy to make at home. It’s naturally sweetened (mostly from the fruit itself), dairy-free, vegan, gluten-free, and refined-sugar optional—making it suitable for many different diets.

The combination of juicy mango and rich coconut creates an ultra-creamy texture without needing an ice cream maker or complicated techniques. It’s bright, refreshing, not overly heavy, and feels indulgent while still being a healthy-ish dessert. Kids and adults both adore it, and it looks stunning served in bowls or cones on sunny days.

Yield: 6 servings

Coconut Mango Sorbet Recipe

Creamy, tropical coconut mango sorbet – easy, vegan, dairy-free healthy dessert with bright fruity flavor.

Prep Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

4 cups (about 600–650 g) frozen mango chunks (or 4–5 very ripe fresh mangoes, peeled & cubed)
1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled
3–5 tablespoons maple syrup, honey, or agave (adjust to taste)
2 tablespoons fresh lime juice
Pinch of sea salt
Optional: 1 teaspoon vanilla extract

Instructions

If using fresh mangoes, peel and cube them, then freeze the pieces in a single layer for at least 3–4 hours (overnight is perfect).
Grab your high-powered blender or food processor – this is the heart of the recipe!
Pour the chilled can of coconut milk into the blender first (the thick cream helps everything blend smoothly).
Add all the frozen mango chunks on top – they should look bright and inviting.
Squeeze in the fresh lime juice (it wakes up all the tropical flavors beautifully).
Drizzle in your sweetener of choice and sprinkle that tiny pinch of salt – trust me, it makes magic happen.
Blend on high speed, stopping to scrape down the sides once or twice, until ultra-smooth and creamy (about 1–3 minutes).
Give it a quick taste – add a touch more lime or sweetener if it needs a little extra love.
Pour the vibrant mixture into a shallow, freezer-safe container and smooth the top with a spatula.
Freeze for 4–6 hours (or overnight). When ready to serve, let it sit out 5–10 minutes, scoop into pretty bowls, and enjoy your sunny homemade sorbet!

Notes

No ice cream maker needed for this version, but if you have one, churn the blended mixture for 20–30 minutes for the dreamiest texture.
The sorbet is naturally vegan, dairy-free, and gluten-free.
Best eaten within the first week for optimal smoothness.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 173Total Fat 9gSaturated Fat 7gUnsaturated Fat 1gSodium 6mgCarbohydrates 26gFiber 3gSugar 23gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use very ripe, sweet mangoes—the riper the fruit, the less sweetener you need and the better the flavor.
Freeze mango chunks in a single layer first so they blend more easily and evenly.
If your blender struggles, add the coconut milk gradually instead of all at once.
Taste the mixture before freezing and adjust sweetness or lime juice—flavors dull slightly when frozen.
For the smoothest texture, churn in an ice cream maker if you have one (optional but recommended).
Scrape the sides of the food processor/blender midway through blending for even processing.
Let the sorbet soften 5–10 minutes at room temperature before scooping—it makes a huge difference.

Ingredients Notes

Mangoes — Fresh, very ripe mangoes give the best natural sweetness, vibrant color, and intense tropical flavor. Frozen mango chunks work very well too (and save time)—look for ones with no added sugar.
Coconut milk — Full-fat canned coconut milk creates the creamiest, richest mouthfeel. Light coconut milk makes a lighter (more icy) sorbet. Shake the can well before opening.
Sweetener — Maple syrup, honey, or agave work beautifully. Use less if your mangoes are super sweet. You can also use a sugar-free option like erythritol or monk fruit sweetener for a low-sugar version.
Lime juice — Freshly squeezed lime adds brightness and balances the sweetness—don’t skip it! Lemon juice can substitute in a pinch.
Salt — Just a tiny pinch enhances all the tropical flavors dramatically.

Variations and Substitutions

Pineapple Mango Sorbet — Replace half the mango with frozen pineapple chunks for a piña colada vibe.
Coconut Cream version — Use coconut cream instead of coconut milk for an even richer, denser texture.
No coconut — Swap coconut milk with oat milk, almond milk, or cashew milk (results will be less creamy).
Spiced twist — Add ½ tsp ground cardamom or a pinch of chili powder for an exotic edge.
Mango Passionfruit — Blend in ¼–⅓ cup passionfruit pulp for tangy complexity.
Sugar-free — Use allulose, monk fruit, or very ripe fruit only.
Adult version — Stir in 2–3 tbsp white rum or coconut rum before the final freeze.

Storage Options

Store in an airtight, shallow container (preferably metal for faster freezing). Place a piece of parchment or plastic wrap directly on the surface to prevent ice crystals. Keeps well in the freezer for up to 2–3 weeks. After that it may become harder and icier but is still delicious. Let soften 8–12 minutes before scooping.