Low FODMAP Coconut and Mango Sorbet

This low-FODMAP coconut and mango sorbet is a delicious and refreshing treat that is perfect for those who are following a low-FODMAP diet. It is made with just a few simple ingredients and is easy to make. The sorbet is creamy and flavorful, with a perfect balance of sweetness and acidity. It is a great way to cool down on a hot day or to enjoy as a dessert or snack.

I first developed this recipe when I was following a low-FODMAP diet. I was craving something sweet and refreshing, but most of the store-bought sorbet options were not low-FODMAP. I decided to experiment with making my own sorbet, and this recipe was born. I have since made it many times, and it has always been a hit with my friends and family. I am excited to share it with you today.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup frozen coconut meat, unsweetened
• 1 cup frozen mango, peeled and pitted
• 1/4 cup coconut water
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon ground ginger
• Pinch of salt

Instructions

1. In a food processor or high-powered blender, combine all of the ingredients until smooth and creamy.
2. Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or overnight.
3. When ready to serve, scoop the sorbet into bowls and enjoy.
4. Garnish with a sprinkle of shredded coconut or lime zest, if desired.

Why It Works

• The combination of coconut and mango is a classic flavor combination that is always a crowd-pleaser.
• The use of coconut water and lime juice adds a refreshing and tangy flavor to the sorbet.
• The addition of ground ginger adds a bit of warmth and complexity to the flavor.
• The sorbet is made with just a few simple ingredients and is easy to make.
• The sorbet is low-FODMAP and is a great option for those who are following a low-FODMAP diet.