Mango Coconut Sorbet Recipes
COCONUT SORBET WITH MANGO
Categories Ice Cream Machine Fruit Dessert No-Cook Lime Coconut Mango Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- Blend ingredients and freeze in an ice-cream maker.
LYCHEE COCONUT SORBET WITH MANGO AND LIME
Categories Ice Cream Machine Dessert Kid-Friendly Quick & Easy Frozen Dessert Lime Coconut Mango Summer Lychee Gourmet Small Plates
Yield Makes 4 dessert servings
Number Of Ingredients 7
Steps:
- Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
- While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
- Serve scoops of sorbet over mango slices.
COCONUT MANGO SORBET
Categories Blender Dessert Freeze/Chill Kid-Friendly Frozen Dessert Coconut Mango Pineapple Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 pint
Number Of Ingredients 7
Steps:
- In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
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- The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth - 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.
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