Mango-Coconut Sherbet

Prep Time
Cook Time
Ready In

"Man this is good! make sure that you use a ripe mango, the riper the mango, the better the sherbet. If your mango is not very ripe increase the sugar up about 1/4 cup . Servings are six 2/3 cup"

Original recipe yields 6 servings


  • Serving Size: 1 (127.1 g)
  • Calories 59.8
  • Total Fat - 0.2 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 29.4 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 7.8 g
  • Protein - 0.6 g
  • Calcium - 25.6 mg
  • Iron - 0.1 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0 mg

Step 1

Combine cubed mango, sugar, 1 tablespoon lime juice, lime zest and coconut milk in food processor. Process until mixture is smooth, scraping sides as necessary.

Step 2

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency.

Step 3

Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.

Tips & Variations

No special items needed.

Tags :



Refreshing Fruity Creamy goodness! I made this in my ice cream maker with regular coconut milk and the lesser amount of sugar. It is delish! When frozen overnight it does become hard and icier, but you can put it in the microwave for about 15 seconds to make it soft and creamy. Next time I may try some honey in place of some of the sugar too. I gave some to my Mom and she loves it too. Made for the Billboard recipe tag game.

review by:
(14 Aug 2012)