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Coconut Mango Strawberry Sorbet

Refreshing Coconut Mango Strawberry Sorbet You'll Love

Enjoy a guilt-free Coconut Mango Strawberry Sorbet, perfect for summer days with its vibrant tropical flavors.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sorbet
  • 2 medium Ripe Mangoes Select fully ripe mangoes for the best taste.
  • 2 cups Strawberries Fresh or frozen strawberries work well.
  • 1 cup Coconut Cream Use full-fat for the best texture.
  • 1/2 cup Agave Syrup Adjust based on the natural sweetness of the fruit.
  • 2 tablespoons Lemon Juice Use freshly squeezed for the best results.

Equipment

  • blender
  • Ice Cream Maker
  • Medium-sized bowl
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. In a blender, combine the ripe mangoes, strawberries, coconut cream, agave syrup, and freshly squeezed lemon juice. Blend on high speed until the mixture is smooth and creamy.
  2. Once blended, taste the mixture to gauge its sweetness. If needed, adjust with more agave syrup.
  3. Pour the blended sorbet mixture into a bowl and place it in the freezer for about 30 minutes.
  4. Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.
  5. Once churning is complete, transfer the soft sorbet into a lidded container, cover with parchment paper, and freeze for at least 2 hours.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 35gProtein: 1gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 10mgPotassium: 200mgFiber: 2gSugar: 26gVitamin A: 10IUVitamin C: 50mgCalcium: 2mgIron: 2mg

Notes

Store leftovers in an airtight container for up to a month. Let soften at room temperature if it hardens too much.

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