Mangoes are one of the most under-loved fruits in my opinion. They puree into a beautiful creamy base, somewhat like bananas, only smoother, and lend wonderful sweetness to recipes. This mango sorbet showcases their natural deliciousness with complimentary tropical flavors like lime, pineapple and coconut! It’s also the perfect, naturally top allergen-free dessert to kick off Food Allergy Awareness Week.
This tropical mango sorbet recipe with photo was shared with us by the National Mango Board.
Mangoes are also a healthy treat, bursting with antioxidants and more than 20 different vitamins and minerals, including vitamin C and vitamin B6, which can help support immune function as part of a healthy diet. And since this tropical mango sorbet is rich in mangoes but low in added sugars, I think it qualifies as a very nutritious treat!
To note, different types of mangoes are available year round, but late spring and into summer, you’ll get your pick as several are in season – including Ataulfo, Francis, and Tommy Atkins mangoes.
Special Diet Notes: Tropical Mango Sorbet
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top allergy-friendly.
For paleo tropical mango sorbet, swap honey or coconut sugar for the sugar.
- 3 ripe mangos, peeled, pitted and cubed (makes 2 cups of puree)
- 2 tablespoons sugar (see post above for unrefined options)
- 2 tablespoons lime juice (juice from 1 medium lime)
- ¼ teaspoon coconut extract
- 1 cup chilled pineapple juice
- Lime peel or small lime wedge
- In a blender or food processor, puree the mangoes, sugar, lime juice and coconut extract until smooth. Blend in the pineapple juice.
- Transfer the mixture to an ice cream maker bowl and freeze according to manufacturer's instructions.
- Once finished, pack it into a freezer-safe container and freeze for at least 1 hour or up to 1 week.
- Garnish with twists of lime peel or small lime wedges.