When I was a kid, I was a sucker for a good orange sherbet. In fact, orange push-up pops (anyone remember those?!) were one of my favorite summertime treats.
When given the option, I’ll almost always choose ice cream over sherbet and sorbet because I much prefer richer, more indulgent flavors (like Sea Salt Caramel). But my dairy intolerance has pushed me to develop more of a palette for fruity flavors, which often come in the form of sorbet. I’m slowly but surely getting on board.
This recipe was my first attempt at homemade sorbet and I’m floored with the results. If you make one dessert from our blog this summer, make it this one!
Mango is so naturally sweet and creamy I suspected it would lend itself perfectly to sorbet. Thankfully, that’s exactly what happened.
This recipe is a sorbet-sherbet hybrid, with the addition of coconut milk for an extra-creamy touch.
And the flavor? So tropical and perfect I could hardly stand it. I found that the combination of mango + raspberry + coconut somehow = GUAVA, so much so that I almost called it guava sorbet! But, that would be misleading, I suppose, since there’s no actual guava in the mix. So, Raspberry Coconut Mango Sorbet it is.
This recipe is simple, requiring simple methods and just 6 ingredients. It does require an ice cream churner, but the base is so thick and creamy that I think you could get away with just freezing the base and stirring/whisking every hour to achieve a light texture.
Not everyone will be on board with using straight up cane sugar (I was hesitant myself) as this recipe requires, but that’s kind of the science of sorbet. You need it to create the right texture and sweetness without introducing unwanted flavors (like maple syrup would).
I did a lot of research on the sorbet (primarily over at Serious Eats – a fantastic site for new and curious cooks) prior to this recipe. And as far as I understand it, the two best sweeteners for sorbet (and sherbet) are: 1. Corn Syrup (not high fructose), and 2. Sugar (granulated or cane).
I was a little weary to try corn syrup since it’s not a common ingredient, nor does it have the best reputation. (Try asking a Whole Foods employee if they have corn syrup and see how many appalled looks you get.) So I went with cane sugar and must say the results were phenomenal.
Obviously, cane sugar is more “processed” that maple syrup or coconut sugar, but I would highly recommend sticking to the recipe as written. The only alternative sweetener I would suggest would be substituting honey for up to half of the sugar, since it’s minimally processed, floral, and has a natural thick/creamy texture. However, that would make this recipe not vegan-friendly, so test and substitute as your dietary needs and preferences allow.
Once scoop in and I knew this sorbet was perfection. It’s:
& Fun + easy to make
If you make this recipe – and you absolutely must – let us know! Leave a comment and rate it below. And while you’re at it, take a picture and tag it #minimalistbaker so we can see your creamy, dreamy creations. We love seeing our recipes come to life in your kitchens. Cheers!
Raspberry Coconut Mango Sorbet
- 3 cups packed cubed very ripe mango (3 cups packed equals ~2 large or 3 small-medium mangos)
- 1 cup fresh raspberries (organic when possible)
- 1 cup full-fat coconut milk*
- 1 cup organic cane sugar* (or granulated sugar)
- 1 pinch sea salt
- 1 tsp lime juice
The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.
Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.
Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.
*This recipe as tested does require an ice cream churner, but the base is so thick and creamy that I think you can get away with just freezing the base (not churned) and then stirring/whisking every hour to incorporate air until firm.
*You can sub light coconut milk but with less creamy results.
*I do not recommend trying to substitute maple syrup, coconut sugar, or agave for the cane sugar in this recipe. It will affect the flavor and texture negatively. Cane sugar or even corn syrup (not high fructose) are best. The only potential alternative I would recommend would be subbing up to half the amount of sugar with corn syrup or honey (which would make this recipe not vegan-friendly).
*Yields 11 (half-cup) servings.
*Methods adapted from Serious Eats.
Nutrition Per Serving (1 of 11 half-cup servings)
- Calories: 153
- Fat: 4.4g
- Saturated fat: 4g
- Sodium: 911mg
- Carbohydrates: 28.2g
- Fiber: 1.6g
- Sugar: 23g
- Protein: 1g