Santomean Coconut And Mango Sorbet

Santomean Coconut and Mango Sorbet is a refreshing and tropical dessert that is perfect for hot summer days. This dairy-free and vegan-friendly sorbet is bursting with the flavors of coconut and ripe mango, making it a delightful treat for all to enjoy.

Santomean Coconut And Mango Sorbet

Ingredients

  • 2 ripe mangoes, peeled and diced
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons freshly squeezed lime juice

Instructions

  1. In a blender, combine the diced mangoes, coconut milk, granulated sugar, water, and lime juice. Blend until smooth.
  2. Pour the mixture into a shallow dish or pan, cover, and place it in the freezer.
  3. Every 30 minutes, remove the pan from the freezer and stir the mixture with a fork to break up any ice crystals. Repeat this process for about 3-4 hours, or until the sorbet is firm and scoopable.
  4. Serve the Santomean Coconut and Mango Sorbet in chilled bowls or cones. Enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
0 minutes
Total time:
4 hours
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
30g
Fat
1g
Protein
1g

Supplies

Blender Shallow dish or pan Freezer

Tools

Fork

Serving suggestions

Serve the Santomean Coconut and Mango Sorbet with a sprinkle of toasted coconut flakes or a slice of fresh mango for an extra tropical touch.

Tips & tricks

For a creamier texture, you can add a splash of coconut rum to the sorbet mixture before freezing.

Cost

$8