Ingredients
Ingredients
- 4 cups (about 20 ounces) frozen diced mango
- 1 inch fresh ginger, peeled and thinly sliced
- 1 lime, zested and juiced
- 1/4 to 1/2 cup coconut milk
Instructions
- Purée: Combine the frozen diced mango, sliced ginger, lime zest, lime juice, and 1/4 cup of coconut milk in a food processor or high-speed blender. Blend until the mixture turns from chunks to a crumbly texture and finally becomes smooth, pausing as needed to scrape the sides for even blending. If the mixture is too thick, gradually add additional coconut milk up to 1/2 cup to facilitate smooth blending.
- Serve: Scoop the sorbet immediately into serving bowls for a soft-serve style treat. Alternatively, transfer the sorbet to an airtight food storage container, cover tightly, and freeze for up to 3 months to enjoy later as a firmer frozen dessert.
Notes
- For a spicier kick, add more fresh ginger or a pinch of cayenne pepper.
- If you don’t have coconut milk, you can substitute with almond milk or another plant-based milk, but coconut enhances the tropical flavor.
- To achieve a firmer texture, freeze the sorbet for 1-2 hours before serving.
- This sorbet is naturally vegan, gluten-free, and dairy-free.
- If the sorbet hardens in the freezer, let it sit at room temperature for 5-10 minutes before scooping to soften slightly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Vegan
