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“ Quick and simple to make, and there's no stove involved. You only need a blender or food processor. This sorbet is creamier than most, halfway between sorbet and ince-cream, but still light and full of mango flavor. A great do-ahead that can be served plain or with slices of fresh mango and a mint leaf for garnish. Guesing at quantity - will update later.”
4 cups

Ingredients Nutrition


  1. Slice mangos open and scoop out all of the fruit from the skins. Don't forget the fruit around the stone!
  2. Place fruit in a food processor or blender. Add sugar and pulse for 1 minute, or until all the sugar has dissolved and you are left with a delicious mango puree.
  3. Add coconut milk and lemon juice. Pulse briefly to combine. *At this point you can perform an option step as listed below.
  4. Pour the mano puree into a bowl or container while you continue to use your processor/blender.
  5. Pour the whipping cream into the processor and blitz until the cream forms stiff peaks.
  6. Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-ceram consistency.
  7. Pour into a large yogurt container or similar size tup and place in the freezer. Allow to freeze at least 6 hours - preferably 8.
  8. Serve the mango sorbet in bowls, or scoop into ice-cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10-15 min ahead of serving.) For an adult treat, try drizzling a little coconut liquer over sorbet.
  9. Optional Step.
  10. Some people don't want bits of mango fibre in their sorbet. I actually like it, as I find it enhances the taste of the sorbet - plus it's healthy! But if you'd rather strain it out, here's how. Between steps 3 and 4, pour the mango puree through a strainer placed over a bowl. Use a spatual or wooden spoon to press the pulp against the bottom of the strainer in order to "wring out" every ounce of mango juice. Continue on with steps 4/5.

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