Mango Sorbet

2 very ripe mangoes (2 to 2-1/2 pounds total)
2 tablespoons unsweetened coconut flakes
1 small lime, quartered
Honey for drizzling, optional

Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups). Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap. Freeze the mango until hard, at least 4 hours up to overnight.

Meanwhile, preheat the oven to 350*F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.

Once the mango is completely frozen, transfer it to a food processor. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed. The finished texture should be like creamy sorbet (a few small chunks of mango are fine). Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.

+ Recipe via Food Network


  1. This looks good enough to eat! Love fresh mangoes in the summer! Perfect dessert or snack!

  2. Love it! ❤️