Two popular tropical flavors combine to create a dessert that will transport you to the islands. This mango coconut sorbet recipe is easy to make, and delightfully refreshing. It is made completely from scratch; I even show how to make your own homemade coconut milk! So without further ado let’s dive in.
This mango coconut sorbet only needs five ingredients. And since one of those ingredients is water that doesn’t really count. Much like my strawberry sorbet, or my more unusual sea buckthorn sorbet, this recipe utilizes pectin as an ‘additive’. I know some people think frozen desserts like ice cream or sorbet should be made without stabilizers, but I’ll also go into why you shouldn’t write them off immediately.
Sorbet is considered one of the earliest frozen desserts. The original method was just mixing fruit juice with snow. However thanks to advancements in food science, we know how to make a simple dessert even better. So no, not all additives or stabilizers are bad. In fact, pectin is already in fruit, we just add a little more to lower the freezing temperature and keep the dessert from getting too ‘icy’.
What You’ll Need
As with all of my recipes on Scoops of Delight, you need an ice cream machine. The exact style and brand does not matter too much but you do want one that is decent quality. I personally use the Smeg Ice Cream Maker. The only issue with it is that you need to already have a Smeg Stand Mixer – which can be quite pricey. While there are plenty of recipes for no-churn sorbets, I often find a properly churned sorbet magnitudes better.
Some other things you will need for this homemade sorbet recipe are:
- Mixing Bowls
- Wire Whisk
- Steel Pan (I personally find steel the best for making sorbet, but you can use any as long as you are careful about the temperature.
- Rubber Spatula
- Sealable Container (The best thing to use to store homemade sorbet is plastic in my opinion. You want something that is more flat than tall as it provides more surface area to quickly freeze in a home freezer).
- Fine Mesh Sieve
- Blender (I use a stick blender, but you can use a juicer or regular blender as well)
- Kitchen Scale (optional, but recommended as almost all of my recipes use metric as it is more precise than imperial for most home cooks).
How To Make Mango Coconut Sorbet
In this recipe I start with a whole coconut, but if you prefer to use store-bought coconut milk that is absolutely okay! Just make sure that the one you get does not have added sugar, or you’ll have to adjust this recipe to suit it.
Ingredients
1 Coconut (If you do not want to use a coconut then you can substitute in 500 ml of coconut milk.)
500 grams Mango (you can use fresh or frozen mango in this recipe.)
210 grams Sugar
4 grams Pectin (powdered)
Water (as needed)
Step 1: Homemade Coconut Milk
If you are using store bought coconut milk skip ahead to step 2.
Crack open your coconut and pour the coconut water into a bowl. Spoon out the coconut meat and place into the bowl. Add about a cup (250ml) of water and puree with a stick or stand blender. Let sit for 30 minutes.
Strain the homemade coconut milk through a fine mesh strainer or a food-safe muslin bag. There might still be specks of coconut that get through but that’s okay. Use a rubber spatula or spoon to really press the coconut flesh and extract as much ‘milk’ as you can. Measure the total amount of liquid and add extra water if needed to get the total volume up to 500 ml.
Step 2: Making The Mango Coconut Sorbet Base
Add in your mango and blend completely. Mango breaks down extremely well so you should not have any chunks left, but if you like you can strain this mixture as well. I really like my Kitchenaid stick blender for all my sorbet recipes since it is great at pureeing all kinds of fruit.
In a small bowl mix together the sugar and pectin. This will prevent the pectin from clumping. Place the mango/coconut puree into a pan and set on medium heat. When it begins to bubble around the edges add in the sugar/pectin mix and whisk to combine.
Continue whisking for about 5 minutes so the pectin fully hydrates. Then take the pan off the heat and pour the mix into a sealable container. Put it in the fridge to chill completely.
Step 3: Churning The Sorbet
Place the coconut mango sorbet base in your ice cream machine and run according to your machine’s instructions. My machine takes about 30 minutes on the slowest speed setting.
When the consistency is that of soft-serve, move the mango coconut sorbet to a sealable container. If it does not fill up all the way then you can press a bit of plastic wrap on the surface to prevent ice crystals on the top.
I find a great way to serve this homemade sorbet is in the cleaned out coconut shell from step 1. I mean, they are basically nature made bowls! Garnish with a little mint for contrast and enjoy!
If you would prefer to use more stabilizers and emulsifiers than pectin you can see my popular sorbet base recipe in my melon sorbet recipe.
Mango Coconut Sorbet
Ingredients
- 1 Coconut If you do not want to use a coconut then you can substitute in 500 ml of coconut milk.
- 500 grams Mango you can use fresh or frozen mango in this recipe.
- 210 grams Sugar
- 4 grams Pectin powdered
- Water as needed
Instructions
Homemade Coconut Milk
- Split the coconut in half by smacking it hard on the ground. Drain the water into a bowl. Use a spoon to carve out all the coconut meat and place in the bowl with the coconut water.
- Use a stick blender (or do this in a regular blender) to blitz everything together. Add extra water until you total weight is 500 grams. Let sit for 30 minutes
- Strain the mix through a fine mesh strainer, or a muslin cloth if you have it. Squeeze/press tightly to extract as much coconut juice as you can.
Mango Coconut Ice Cream
- Add the mango pieces to the coconut milk. Blend with a stick blender or use a regular blender.
- Add mango-coconut puree to a pan and bring up to medium heat. In a small bowl whisk together the sugar with the pectin. Add sugar mix to the pan and whisk to combine. Whisk constantly for 5 minutes, then turn off the heat.
- Pour sorbet base into a sealable container and place in the fridge until completely chilled.
- Set up your ice cream machine. Pour base mix in and churn according to your machine's instructions. When at the proper consistency (soft-serve) move it to a sealable container and place in the freezer to set completely.
Notes
5 Ways To Use Mango Coconut Sorbet
Here are five delightful ways to use mango coconut sorbet:
- Sorbet Parfait: Create a beautiful layered dessert by alternating scoops of mango coconut sorbet with fresh diced mangoes and toasted coconut flakes in a glass or bowl. Repeat the layers until desired height is achieved, and finish with a dollop of whipped cream or a sprinkle of chopped nuts. This parfait is visually appealing and offers a delicious combination of textures and flavors.
- Sorbet Float: For a refreshing twist on a classic float, place a scoop or two of mango coconut sorbet in a tall glass and pour over some sparkling water or ginger ale. The sorbet will slowly melt, infusing the beverage with its tropical flavors, creating a fizzy and fruity treat. Garnish with a slice of fresh mango or a sprig of mint for an added touch of elegance.
- Tropical Smoothie: Blend mango coconut sorbet with fresh or frozen pineapple chunks, a splash of coconut milk, and a squeeze of lime juice to create a tropical smoothie bursting with flavor. This creamy and refreshing beverage is perfect for breakfast or as an afternoon pick-me-up on a hot day. Optional add-ins include spinach or kale for an extra nutrient boost.
- Sorbet Sandwich: Sandwich a scoop of mango coconut sorbet between two homemade coconut cookies or your favorite store-bought cookies. The combination of the creamy sorbet and the crunchy, coconutty cookies creates a delectable dessert sandwich that is both refreshing and satisfying. Serve immediately or wrap individually and freeze for a grab-and-go treat.
- Sorbet Popsicles: Pour mango coconut sorbet into popsicle molds and insert sticks. Freeze until solid, and you’ll have delightful homemade sorbet popsicles ready to enjoy. These icy treats are perfect for kids and adults alike, offering a cooling and tropical flavor experience. You can even dip them in melted dark chocolate and sprinkle with shredded coconut for an extra touch of indulgence.
These creative ways to use mango coconut sorbet will take your dessert game to the next level and infuse your taste buds with the delightful combination of mango and coconut flavors. Whether you prefer a layered parfait, a fizzy float, a creamy smoothie, a sandwiched delight, or a frozen popsicle, there’s a mango coconut sorbet creation for everyone to savor.
Mango Coconut Sorbet
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