Raspberry Coconut Mango Sorbet

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Scoops of our Creamy Mango Raspberry Coconut Sorbet for a delicious summer vegan dessert

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!

Blender with ingredients for making homemade Mango Raspberry Coconut Sorbet

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.

Pan of homemade gluten-free vegan Mango Raspberry Coconut Sorbet

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.

Using an ice cream scooper to grab a scoop of delicious homemade Mango Raspberry Coconut Sorbet

Once scoop in and I knew this sorbet was perfection. It’s:

Ultra creamy
Perfectly sweet
& 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!

Scoops of our Mango Raspberry Coconut Sorbet recipe for a delicious summer vegan dessert
Sugar cone with triple scoop of vegan Raspberry Coconut Sorbet

Raspberry Coconut Mango Sorbet

6-ingredient Mango Sorbet with creamy coconut milk and a handful of fresh raspberries. Creamy, tropical (like guava!), perfectly sweet, and delicious for summertime.
Author Minimalist Baker
Scoops of Mango Raspberry Coconut Sorbet for a refreshing vegan summer dessert
4.82 from 33 votes
Prep Time 45 minutes
Total Time 45 minutes
Servings 11 (1/2-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 7-10 Days
Does it keep? Store in freezer.


  • 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 (1 of 11 servings)

Serving: 1 half-cup servings Calories: 153 Carbohydrates: 28.2 g Protein: 1 g Fat: 4.4 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 911 mg Fiber: 1.6 g Sugar: 23 g

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My Rating:

  1. Katherine says

    This was so delicious! I made it using lite coconut milk because it’s all I had on hand and it was so creamy, perfectly sweet (I’ll be honest it was pretty sweet, I just happen to like that), and so easy! I used frozen mango chunks from trader joe’s and highly recommend.

  2. Grace says

    I’m not sure what I did wrong, but the texture of mine is completely off. The coconut milk didn’t blend in smoothly and instead I have small bits/granules of coconut cream throughout, giving it a mealy texture. I followed the recipe as written and used a good quality coconut milk. I even tried straining the blended base through a sieve to remove some of the bits before using the ice cream maker, but to no avail. Any other ideas?

    Really bummed because the photos looked delightful and the ingredients weren’t cheap!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry this didn’t work out for you, Grace. What brand of coconut milk did you use? Our favorite brand for full fat coconut milk is 365 at Whole Foods. One possibility is that your coconut milk didn’t have any binders in it (like guar gum) which might have led to some separation, some organic brands are just pure coconut milk which unfortunately tends to have a different texture. We’re sorry again that this didn’t work for you, let us know how it goes if you decide to give it another try!

      • Grace says

        The coconut milk was Geisha, which does contain guar gum (my boyfriend said it was the only name brand he could find at the store, I’d never used it before though).

        I did some reading and found that in some cases if any of the ingredients are cold it can cause the fat in the coconut milk to solidify and it won’t blend as smoothly—my raspberries had been in the fridge, so that may have been the culprit! Do you think next time I could try gently warming up the blended base to melt the coconut fat if it happens again?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hmm, interesting! We don’t have experience with that brand either. We’re not sure about heating up the base as it might change the end texture quite a bit, but it could help, we’re not sure. We’d recommend trying a different brand of coconut milk if you try it again, and it could be helpful to make sure the coconut milk is mixed before adding it (one smooth texture versus separated into thick cream and water). Let us know how it goes! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheila, we think frozen would work! However, take into consideration that freezing usually adds extra moisture. Maybe let them thaw and dry them to be safe!

  3. Jennifer Ho says

    I don’t know which ice cream maker to buy. What ice cream maker do you use? I see ratings vary and I’d love your recommendation. Thanks, your recipe sounds fabulous and I have a mango tree

  4. Sally says

    So! I adapted the recipe slightly. I don’t have an ice cream machine and didn’t want to do the two-bowls method. Instead what I did was I blended the liquid ingredients with the sugar, and then blended in frozen fruit. I used mixed berries instead of plain raspberries because that’s what I had. Then I just froze the whole blended mixture, which by this point was the texture of soft serve anyway.

    It’s tasty! My only criticism is it was a little too sweet for my tastes, so next time I would use a bit less sugar. Still, I’m enjoying it a lot! Thanks for the recipe!

  5. Laura says

    This was so delicious and easy! The texture was creamy perfection. ?? I recently cut out dairy because my BF baby couldn’t tolerate it so this was such a welcomed treat.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Laura! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xoxo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We haven’t tried that, but sounds lovely! Let us know if you give it a try!

        • Mary Gettis says

          I made it using 4 cups of frozen peaches! It turned out great! I have the same ice cream maker that you do. (Based on your recommendations. I bought it for my husband’s Father’s Day gift 2 years ago!) I added a teaspoon of vanilla and a tablespoon of peach schnapps to help it stay creamy. I made a raspberry purée to swirl in afterwards as I was going for a peach melba like flavor combination. It was so good! Thank you for all your recipes!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thanks so much for sharing, Mary! We’re so glad it worked well! xo

    • Sheila says

      Came out perfect using frozen fruit and I could put right into the ice cream maker, no need to let it chill over night since it was already cold. I will definitely be using this as a base recipe for many other fruit combos, like peaches and strawberries.
      Thanks for the great recipe!

  6. Rose says

    I followed the recipe as written and the recommendations for making it without an ice cream maker and it is delicious. Very creamy, rich and perfect for a sweet treat. Very easy to make also!

  7. Veronica says

    My mouth started drooling the moment I saw this post. I am standing her like a child waiting for the churner to do it’s magic and my mouth is drooling again. Heading out the the beach with my teens today and we can not wait to get home to try this!! I love all your recipes and know this will be a huge hit!!

  8. Trisha says

    Hi! I know sugar is pretty necessary for the texture. Our mangos are VERY sweet and we want to avoid added sugars for several reasons (one is that certain sugars give me head aches). We are used to eating things that are not very sweet so we don’t think the taste would be a problem. Is it still possible to do without any sugar with a good outcome? Or is it absolutely necessary for the texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trisha, we think the sugar is pretty key for texture, but you could certainly give it a try! We would recommend searching the comments for “sugar” to see what others have tried. Hope that helps!

  9. Caroline says

    Made this for July 4th weekend and it couldn’t have been easier or more delicious! I cut down on the sugar a little because my mangos were super sweet. It turned out perfectly creamy and was a great accompaniment to some flourless chocolate cake :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Caroline. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  10. Natalie says

    Wow. This is ridiculous. I used frozen fruit so 1- took a little longer to blend but 2- didn’t have to wait for it to chill. I will totally make this again!

  11. C Reichard says

    I made this for a July 4th celebration. The hostess is vegan so I wanted to make something she would enjoy. I followed the recipe exactly but put it in an old fashioned ice cream freezer, electric not hand cranked! It was such a hit with everyone, vegan and non vegan guests. I’ll definitely make it again! Delicious

  12. Taylor says

    Made this last night and it is so, so good! I followed the recipe exactly and will definitely make again.

  13. Chinyere Rushing says

    Soo good! That flavor combination is heaven!! I essentially made a sorbet, using a simple syrup rather than plain sugar. I didnt have lime so I didnt add the juice. I didnt want to bother with the ice cream maker so, I put the ingredients in my high powered blender. Poured the mixture into an air tight container. Froze for 4 hours then removed the container from freezer just long enough to get the sorbet out of the container. I put the frozen sorbet back into the blender to incorporate more air. Then back into the freezer. The results were a refreshing sorbet with a creamy consistency. Next time I think I will make a lime infused syrup.

  14. Helen says

    Hello! Have you tried using monkfruit instead of cane sugar? I’m curious. Any thoughts or concerns using it instead of cane?
    Thank you for your recipe goodness and your hard work! ???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Helen, we would think that would significantly impact the texture, but it might work! If you give it a try, we would love to hear how it goes!

    • Erin says

      I would use xylitol or allulose. Monkfruit/erythritol blends tend to crystallize. I would personally use allulose because it dissolves perfectly and doesn’t crystallize. I use in my homemade sugar free fudgesicles. :)
      Can’t wait to make this recipe!

  15. Sherie says

    This is my second time making this the first time was the mango/raspberry and it was awesome. This time I made it with fres peaches and strawberries cut the sugar in half and added a tablespoon of peach vodka to keep it from freezing too hard. Just had to let you know how much I enjoyed it….thank you for the recipe.

  16. Deb Benn says

    I am unable to purchase ice cream or sorbet in the market because they are full of sugar and I don’t do artificial sweeteners. I came across your recipe on Yummley and decided to give it a try. Best choice picking out yours out of the countless ones on the Internet. It was totally awesome. I did have to omit the sugar but it was plenty sweet naturally. Thank you for sharing. This recipe was totally awesome, Creamy, and o so good.

  17. Chrissy says

    Totally want to make this, but don’t have an ice cream maker etc. Can I use my vitamix and blend all the ingredients and freeze in a loaf pan?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chrissy! I believe we’ve given tips for if you don’t have a churner in the notes. But if you’re interested in a churner, find the one we use here!

  18. Sandy says

    How would using no sugar at all go? Or at the very least only using 1/2 cup? Is it necessary for the texture?
    I’m a fan of un-sweetened fruity desserts as the natural sugar in the fruits is plenty enough for me so I would love to try it with this delicious combination.

  19. Marietta says

    Make sure your fruit is super-ripe – even too ripe for eating straight. You can decrease the added sugar a bit that way, and still get intense fruit flavor. This recipe is just perfect.

  20. M says

    What’s with all these people saying the recipe looks good? Only people who have tried the recipe should comment. I tried this recipe. It is only so-so. I made the recipe as described, although I added more lime juice to give it some umph. The color was very orange, not guava-ish. The flavor was so-so. I passed the pureed mixture through a strainer. The recipe makes no mention of this, but otherwise, you will end up with a very seedy texture. The recipe needs something else–an herb or a liquor. As it is, it’s pablum.

  21. Jocelyn says

    I made this and all our guests LOVED IT. It was so so creamy and perfectly sweet. For sure going to make this again!

  22. Avery says

    I tried to do two different of your vegan ice cream recipes and both of them turned out way too hard and solid to eat :( I have a proper ice cream maker, and the bowl is always straight out of the freezer before churning. I have never made vegan ice cream that came out right. Please help! I can’t keep spending $5 on B&J’s every time; it’ll drain my bank account haha!

    • Rupa says

      One trick I’ve used: Add a couple tbsp of vodka to the churning bowl while it’s mixing. Since alcohol has a lower freezing point than water, it makes the ice cream less frozen solid and easier to scoop. And since it’s just a little bit in a whole container, I haven’t worried about it impacting those who are eating it. Hope that helps :)

  23. Amaryllis @ The Tasty Other says

    Oh Dana, your beautiful recipe makes me long for summer even more! It looks gorgeous and sounds delicious!

  24. Tenna says

    I have always adored eating mangoes and raspberries and anything with coconut in it thus I couldn’t wait to make this sorbet. The flavor and color are luscious! And so easy to make, even without an ice cream maker. Thank you for this amazing recipe Dana!

  25. Kathryn says

    Hello! I’m curious about part of your recipe. I happen to be allergic to coconut in all it’s delicious(but sadly lethal) forms. Is there a substitute in your recipe that you would recommend in place of the coconut milk? If there is, then I’d love to try this recipe.

  26. Denyse says

    love this recipe (have now made it several times). I have a case of peaches coming my way. Do you have a good non-dairy peach sorbet recipe?

  27. Suzanne says

    Made another batch of this yummy delicious goodness, and as I noted above, I did strain the raspberry seeds through a sieve, and it is much, much better this way. I also used only 2 TBS of sugar, which was plenty for my tastes.

    I found organic raspberries on sale at my local market and picked up quite a few pints to freeze so I can make this again in the future!

    Great recipe Dana!

  28. Suzanne says

    I made this dreamy dessert over the weekend, I have to say true to Dana’s amazing ability in the kitchen, I really enjoyed it. However, I’d like to offer a few modifications.

    I started out by using only 1/2 cup of organic cane sugar. It’s a good thing I did because I feel that I could easily have started out using 1/4 cup and adding more to taste. Maybe my mango was sweet, I dunno, but this batch was a tad too sweet for my tastes.

    The annoying raspberry seeds…how to eliminate? The recipe did not indicate straining the seeds and I thought that by blending it, it would pulverize them but alas, it did not. Whenever I take a taste sometimes I end up with a mouthful of raspberry seeds. Not fun. I think what I will try next time is using say, 1/2 cup of the coconut milk and using a blender pulverize the fresh raspberries with the coconut milk and then pouring the mixture through a strainer back into the blender. Then, add all remaining ingredients and continue on as instructed. This way, you are not introducing anything that would alter the correct ratio of fruit to coconut milk (which is spot on!)

    Hope this helps!

  29. Quinton says

    I was thinking about the possibility of adding a bit of tequila to the recipe. I think that it would fit the flavor profile well, and would keep the sorbet a bit less frozen.
    If I was to go down this road, what amount of tequila would you recommend? I’m thinking 3 Tbs …. thoughts?

  30. Bonnie Duran says

    OMG!!!! I rate this 10 out of 10! However one clarification….I did not use mangos, I used peaches instead (my preference). It was absolutely AMAZING. DEFINITELY A KEEPER!!!! I am now going to try your cookbook. THANK YOU VERY MUCH!!!!

  31. Mary says

    Hey! This recipe looks amazinggg!! Can I use frozen rasberries if I thaw them first? Or even use them frozen? Also, can I use half the amount of sugar or it would affect the flavor too much? Thanks xoxo ❤️

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think frozen would work! However, take into consideration that freezing usually adds extra moisture. Maybe let them thaw and dry them to be safe!

  32. Lauren says

    I left out the sugar all together and it was amazing the fruit definitely is sweet enough. Nice little pick me up for me during my university exams.

  33. Julie says

    I made this yesterday as dessert to a spicy Asian stir-fry. Preparation was super-easy; I squished the raspberries through a strainer to get rid of their tiny pits before blending it all together and used only about 3/4 cup of sugar. Since no one I know has an ice cream maker I just put it in the freezer and stirred it every hour. However, even after almost 10h it still wasn’t completely frozen, so we ended up eating it as some sort of soft serve. The flavor was incredible! Watching my friends trying to guess the ingredients was great fun, too. ;-) This will definitely go into my recipe collection!

  34. Whitney says

    Made this today and oh.my.gosh. is it amazingly delicious!!! My kids loved it! We will definitely be making this again! Thank you so much!!

  35. Benjamin says

    It looks so delicious! It is perfect for the summer days. I am so obsessed with your blog! All your recipes are so creative and delicious while keeping them healthy at the same time. Thanks for sharing.

  36. Donna says

    I made this recipe to end an Asian- themed dinner. It turned out perfectly and was very well received. It probably wasn’t all that Asian but I always like sherbet/ sorbet with my fortune cookies.

  37. Mary H says

    Have you tried making sorbet or ice cream with brown rice syrup? I’ve heard it behaves like corn syrup, and they DO carry it at Whole Foods and other health food stores :)

    • Michelle says

      This is a great suggestion. My son can’t have cane sugar and I am looking for a treat for him. I think I’ll try this!

  38. Garnet says

    I’m really interesting in making this recipe, but I’m curious: how would this recipe change if I wanted to use rice milk instead of coconut milk? I’d something that is non-dairy but is a little more neutral than coconut milk. Any recommendations? (and thanks!)

  39. Jo says

    Please tell me if the coconut milk used in this recipe is canned or could the refrigerated coconut milk (found in dairyvsrction near almond milk) work? Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t recommend refrigerated coconut milk – it isn’t creamy enough. Canned is best!

  40. Annie says

    Have taken to doubling the recipe. We serve with raspberry syrup and fruit salad…. UNBELEIVABLY perfect. Thank you! Forgot the raspberries once and still a big hit!

  41. Sue says

    Made this for the weekend and loved it. So simple and you’re right…..it did have a guava taste! I served mine with a couple raspberries on top and it was a hit! Thanks Dana.

  42. Maggie Watkins says

    In love with this recipe! Am interested in trying it…would it be okay to try frozen fruit instead of fresh and thawing them then blending?

  43. Jennifer says

    I love how you mention Serious Eats! I was also on that websites just looking around and then somehow I ended up on your website and its truly amazing as well!! Love the vegan specialty on here!!! I’m starting vegan and always looking for new ways to make food.Thanks for a wonderful website!

  44. Paige says

    I made this recently using mangos, not raspberries and skipped the lime juice, but it still came out great! Thanks for the recipe! :-)

  45. Andie@Micibakes says

    Hi Dana, I’ve been trying to make ice cream at home but every time it comes out it doesn’t really hold together so when I try to scoop it out the scoop falls apart. any ideas? :( I used different recipes (my own) and I can’t figure out what’s wrong.

      • Andie@Micibakes says

        I’ll have to try! I think it’s because I was using frozen fruit and putting a smoothie-like mixture into ice cream maker so it was done too fast and didn’t churn enough. not sure. I did luck out with a chocolate one this weekend :) thank you!

  46. Teri says

    I made this with little blackberries from my yard, plus a little extra lime as the berries were very sweet…And holy coconuts, it was to die for!! And a gorgeous violet hue! Thanks for the recipe!

  47. kelly says

    Yum! I am definitely going to try this! Would I be able to use frozen mango instead of fresh? :/ TIA!:)

  48. Amy says

    Think this would work to make ice pops? I just bought some molds and think this flavor pairing would be great to break them in!

  49. Sneh | Cook Republic says

    Oh my goodness! This is just divine and that colour .. oh I die! Can’t wait to make this as we head into Spring and warmer weather soon here in Australia :-) xx

  50. Sam ~ it doesn't taste like chicken says

    Is that a gorgeous colour or what!? I am usually more of a fan as creamy ice creams but you might be turning me into a sorbet convert!!

  51. Jessica DeMarra says

    I remember those Push Pops! My sister and I would head down to the store on hot days with our allowance and buy these pops. They did not cut up the sides of our mouths like Freezies did and we loved the flavours. It was worth eating them, even though occasionally get chased by a sweet treat seeking bee or two on our way home.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, a push up pop is always worth the hassle. My family kept them in our deep freezer and it became a game to see how many I could eat without anyone noticing ;D

  52. Heather says

    I’ve never commented on here before but I felt that I needed to because I made this recipe last night and I was blown away with the results. I’m not the biggest sorbet/sherbet fan and I was making this as a treat for my better half but holy cow, this was *incredible!*

    If you’re like me and don’t think you like sorbet, you should try this recipe anyway. I made it exactly per the recipe except for that I used frozen mango. It’s ridiculously simple, the results are amazing and it’s perfect for a sweltering evening. Thanks for another great recipe, Dana.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Heather! Agreed! This recipe is one of my absolute favorites to date, and I’m not even that big of a sorbet fan either! Thanks for the kind words, Heather!

  53. Nicole says

    I’m going to repeat what everyone else has mentioned and say, that color! Stunning. Although, I don’t have an ice cream maker, I want to get one just so I can make this recipe.

  54. Grace says

    I love the colour, and the raspberry mango pairing sounds delicious! I actually just posed a sorbet recipe on Tuesday on my blog too, but it’s cherry flavour and requires no ice cream maker.

  55. Michele @ TwoRaspberries says

    I loveddd push-ups!!! This recipe is awesome definitely want to make this ;-) and I love the couple updates to the site especially the “search” bar and new profile pic! ;-)

  56. miss agnes says

    I’m halfway through it, blended everything smoothly and it is chilling over night. My kids are on a strict no dairy, no gluten, no nuts diet and this recipe is perfect for them. They love sorbet, and I’m so glad they can have coco. Can’t wait to try it tomorrow night.

      • miss agnes says

        It is officially a winner! My parents are visiting, and everyone loved it, young and old. It was the first time ever I used my ice churner, and won’t certainly be the last. All I can say is, bring on the sorbet recipes ! I’m definitely making this one again. I might just slightly reduce the sugar content to 3/4 of a cup, depending on the fruits’ sweetness.
        Thanks again for a delicious treat.

  57. Elizabeth @ Pineapples and Polka Dots says

    Oh my goodness! This looks so delicious and the color is so, so pretty! I have been looking for an excuse to pull out my ice cream churned, and I think this is just about perfect! Thank you so much for sharing this recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      DO IT. This is the perfect recipe for your ice cream maker! It makes it so soft and creamy!

  58. Jessie Snyder | Faring Well says

    YES. I was a rainbow sherbet kid. And those push pops. ALL the Flintstones push pops, please! I love the recipe for this – looks super dreamy, creamy, fruity, and delicious Dana! <3

  59. Nobel says

    So beautiful! I just started a personal blog and wrote my first post about breakfast at home, still so much for me to learn about blogging :) your photos are so colorful and inspiring!

  60. Eileen says

    This looks awesome. I am not vegan, but I started following you because I am gluten free. I also cook for special diets. Enough said, you are my new favorite. I have tried recipes for my family, vegan, gluten free, and I have not had one complaint. Win win. Keep keeping doing what you do.

  61. Taylor says

    So good! Made this tonight after seeing this recipe right before heading to the grocery store. I used frozen mango and raspberries so I didn’t need to chill it before churning and it was perfect! I’m more of an ice cream/gelato person but I will definitely make this sorbet again!

  62. Miss Polkadot says

    Dreamy. That’s the first, or, okay, second after the obvious ‘creamy’, adjective that came into my head looking at this. Mango is my favourite fruity ice cream flavour [and measure to rate ice cream parlors ;)] so merging it with coconut and raspberries is amazing. This totally makes me want to finally look for my ice cream maker in the attic. Not exactly my favourite part of the house but what doesn’t one do for ice cream?!

  63. Amanda @ Sweets and Greens says

    I don’t like mango and it’s too cold here for ice cream and yet, I still want to jump through the computer and have a scoop or two of this ice cream.

  64. Velvet & Vinegar says

    Oh this looks soooo delicious and the colours are just beautiful. I never tried sorbet so far, but I guess after seeing your yummy creation, I might wanna try it.

  65. Gluten Free Babe says

    I can’t wait to make this! When I was a kid one of my favorite flavors was orange sherbet – but those recipes always have gelatin. This looks excellent I can’t wait to try it! Will post photo when I do. thank you :)

  66. Samantha Clarke says

    Dana, you are going to be single-handedly responsible for me breaking down and purchasing an ice cream churner.

      • Meredith says

        Thank you for the article and posting many nice vegan ice cream combos! I have been resisting the urge to add (yet another) device to the kitchen. I’ve made sorbet in the vitamix– freezing and mixing several times– but the results are not well combined. Any tips to avoid the churner purchase, or, if I must, a brand recommendation that will fit in my tiny European freezer? Many thanks and Vielen Dank! x

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Meredith! I believe I gave tips for if you don’t have a churner in the notes. But if you’re interested in a churner, find mine here!

  67. Abby says

    This sorbet looks incredible, Dana, and your photos are PERFECT. I’m usually more of an ice cream person, too, but gosh… I love the flavors in this. Mango + Coconut + Raspberry sounds like an amazing combination.

  68. Emily @ Layers of Happiness says

    I feel like I could dive into my screen and take a bath in this sorbet… it looks so creamy and dreamy! Love! Pinned!

  69. Sarah | Well and Full says

    Hey Dana! I hope you had a great birthday :) I am currently sitting in a wicker chair on my parents’ front porch, and it’s a perfectly muggy and sunny morning here in CT. This mango sorbet looks like it would be perfect just about now ;) Also, thank you for including an option for those of us without an ice cream maker :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Of course! Your day sounds lovely. Let me know if you give this one a try, Sarah! xo

  70. Joanna says

    This looks so delicious! Perfect for these hot summer days:) I am so obsessed with your blog! All your recipes are so creative and delicious while keeping them healthy at the same time. I’m off to college in the fall, and I’m trying to create as many recipes of yours as I can before I leave! I think I converted my parents to vegan baking;) thanks for being such a huge inspiration to me, Dana:)

  71. Sammie says

    This ‘Guava’ sherbet looks and sounds scrumptious. My mum has recently had to remove dairy from her diet, so this would be perfect for our family (mad mango munchers!!) and mum! Thank you for such a fab recipe. Sammie