6-ingredient mango sorbet with creamy coconut milk and a handful of fresh raspberries. Creamy, tropical, perfectly sweet, and delicious for summertime.
Ingredients
3 cup
Mango
(very ripe, packed cubed; ~2 large mangos)
1 cup
Raspberries
(fresh)
1 cup
Coconut milk, sweetened
(full fat)
1 cup
Cane sugar
(or dugar of choice)
1 pinch
Sea Salt
1 tsp
Lime juice (fresh)
Instructions
The night/day before churning, set your ice cream churning bowl* in the freezer to chill.
Add all ingredients to a blender and blend on high until creamy and smooth, about 2-3 minutes.
Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.
Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.
Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.
