Creamy, fruity, refreshing, and vegan. The combination of mango and coconut makes this a perfect dessert to follow a Caribbean or Indian meal.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Peel and pit the mangoes and cut them into chunks. Place the mangoes in the bowl of a food processor, add the coconut milk and sugar, and whirl until smooth. Ladle or pour the purée into two ice cube trays. Freeze for at least 4 hours.
Step 2
When ready to serve, release the frozen cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate puréeing, but not melted.) Purée in a food processor until smooth, in batches if necessary.
Planning tip
Step 3
The sorbet purée can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks. Keep the frozen cubes in a freezer bag until ready to serve.
