Mango Sorbet with Coconut Milk
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Mango Sorbet with Coconut Milk
Nothing beats a cold, refreshing treat in the heat of summer, and this mango sorbet is as simple as it gets. With just a few ingredients and no need for an ice cream maker, it delivers tropical flavor without heating up your kitchen.
Mango sorbet is naturally sweet, dairy-free, and ridiculously easy to make. The addition of coconut milk gives it a smooth texture, making it feel luxurious without the heavy cream. Plus, it takes minimal prep time—just blend, freeze, and enjoy.
Recipe
Ingredients:
2 ripe mangoes, peeled and diced
½ cup coconut milk
Juice of half a lime
2 tablespoons honey or maple syrup (optional)
Instructions:
1. In a blender or food processor, combine the diced mangoes, coconut milk, lime juice, and sweetener (if using). Blend until completely smooth.
2. Pour the mixture into a shallow dish or loaf pan and freeze for about four hours, stirring once or twice to prevent ice crystals from forming.
3. When ready to serve, let the sorbet sit for a few minutes at room temperature to soften slightly before scooping and enjoying.
For an extra tropical touch, serve the sorbet in a hollowed-out mango shell or top it with shredded coconut. It also pairs beautifully with fresh berries or a drizzle of passionfruit syrup.
This mango sorbet is proof that simple ingredients can create something incredibly delicious. Whether you're cooling down after a long day or just craving something light and fruity, this recipe is guaranteed to hit the spot.
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