Tropical Mango and Coconut Sorbet

A tropical sorbet that is perfect for a hot summer day. The mango and coconut flavors are perfectly balanced, and the sorbet is smooth and creamy.

I first had this sorbet in Thailand, where it is a popular street food. I was immediately hooked on the combination of sweet mango and creamy coconut. When I got back home, I experimented with different recipes until I came up with this one. I've used full-fat coconut milk for a richer flavor, and I've added a bit of honey and lime juice to balance out the sweetness. The result is a sorbet that is both refreshing and satisfying.

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

Ingredients

• 1 ripe mango, peeled and pitted
• 1 can (14 ounces) full-fat coconut milk
• 1/4 cup honey
• 1 tablespoon lime juice
• 1/2 teaspoon vanilla extract

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Pour the mixture into a freezer-safe container and freeze for at least 4 hours.
3. Once frozen, scoop the sorbet into bowls and enjoy.

Why It Works

• The full-fat coconut milk gives the sorbet a rich, creamy texture.
• The honey and lime juice balance out the sweetness of the mango and coconut.
• Freezing the sorbet for at least 4 hours allows the flavors to meld and develop.