One can of coconut milk, three very ripe mangoes, and half a cup of honey. You’ll actually use about two and a half mangoes for the blended base — the remaining half is for snacking while you prepare the rest.
Start by slicing half of one mango into a grid, scoop out a few pieces with a spoon, and enjoy that first taste. Then peel the remaining two and a half mangoes, cut the flesh into chunks, and add them to a blender with the coconut milk and honey. The honey is optional if your mangoes are sweet enough.
Pour the mixture into a loaf pan or any freezer-safe container and freeze for 6–8 hours or overnight.
If you have an ice cream maker, churn the blended mixture according to the manufacturer’s instructions for a smoother texture. If you don’t, a simple trick reduces ice crystals: remove the container from the freezer every hour and whisk or stir vigorously, then return it to freeze, repeating until fully frozen.
When serving, note that the sorbet will be quite firm straight from the freezer. Let it sit at room temperature for about five minutes before scooping to make serving easier.
Don’t forget to enjoy that half mango you set aside — it’s the best part of the prep.
- 2–3 very ripe mangoes
- 1 can coconut milk
- 1/2 cup honey (optional)
- Peel the mangoes. Reserve half of one mango to snack on while you prepare the rest. Cut the remaining fruit away from the pits and chop into chunks.
- Place mango chunks in a blender with the coconut milk and honey (if using). Blend until smooth.
- Either churn in an ice cream maker according to the manufacturer’s instructions or pour into a freezer-safe container and freeze for 6–8 hours or overnight. If you don’t use a machine, stir or whisk the mixture every hour while it freezes to reduce graininess.
- Let the sorbet sit at room temperature for about five minutes before scooping. Serve and enjoy.
Prep time: — Total time: — Yield: about 6 servings