Dairy-Free Mango Coconut Sorbet

I’m so excited to be participating in the first-ever Foodie Mamas recipe roundup! Each month the 5 Foodie Mama food bloggers will each post a recipe on a theme, and this month’s theme is mango! You’ll find links to the 4 other Foodie Mamas’ posts and their yummy recipes below. Be sure to check out their blogs…they’re awesome and I’m so thrilled to be working with each of them! My mango recipe for the month of June is a delightful Mango Coconut Sorbet. It’s a smooth, refreshing summer treat that’s the perfect alternative to ice cream: it’s vegan, dairy-free, and you can make it in your kitchen with a food processor! No fancy ice cream maker required!!

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You’ll need: 4 cups frozen mango chunks 2/3 can coconut milk, chilled (full-fat) 1/4 cup honey or agave nectar a food processor To make: The day before: chill a can of full-fat coconut milk in the refrigerator for at least 8 hours (overnight is best). You’re going to need the coconut cream for this recipe, so chilling the coconut milk will cause the cream to separate from the rest of the liquid and harden. After the coconut milk has been chilled: Add the frozen mango chunks to the bowl of the food processor along with the honey or agave nectar. Open the can of coconut milk and drain out any liquid. You should be left with a large amount of coconut cream that’s hardened from being refrigerated. Scoop out an amount equal to about half the can and add it to the food processor. The measurement doesn’t need to be precise…you’re looking to add approximately 2/3 cup of coconut cream.

Put the lid on and process for about 3-4 minutes, or until the mixture is starting to look smooth.

You’ll still see some chunks and this stage, which is okay. Use a spatula to re-distribute any large chunks that may still be kicking around in there and process again for 3-5 minutes, or until the mixture is almost completely smooth.

Transfer the mixture to a freezer-safe container (lined with parchment paper if you wish…it’s much easier to remove the sorbet from the container that way!).

At this stage, the mixture will resemble an extremely thick smoothie. If you prefer this texture feel free to dig in right away, but if you add the sorbet to the freezer for 2 – 2 1/2 hours it will firm up perfectly. After it’s spent some time in the freezer and firmed up to your desired texture, it’s time to serve!

If you don’t serve the entire recipe right away, as this this recipe makes about 10 half-cup servings and would like to save some for later, just store it in the freezer until the next time you want to enjoy it. After it’s been stored in the freezer for over 24 hours you’ll have to let it sit at room temperature for about 10 minutes in order for the sorbet to achieve its soft-serve texture again.