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:
Ultra creamy
Perfectly sweet
Fruity
Refreshing
Summery
Tropical
& 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
Ingredients
- 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
Instructions
- 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.
Notes
*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.
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.
Wonderful! We’re so glad you enjoyed it, Katherine. Thank you for sharing! xo
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!
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?
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
Sheila says
Can you use frozen fruit instead of fresh?
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!
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
Hi Jennifer, That’s awesome that you have a mango tree! This is the one we use and like.
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!
Thanks for sharing, Sally!
Laura says
Can you use frozen fruit for this?
That should work well! Let us know if you try it!
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.
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
Mary Gettis says
Would frozen peaches work as a Substitute for the mangos?
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!
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!
Great! Thanks for sharing, Sheila!
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!
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!!
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?
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!
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 :)
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
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!
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
Great – thanks for sharing!!
Taylor says
Made this last night and it is so, so good! I followed the recipe exactly and will definitely make again.
xoxo!
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.
Lovely – thanks for sharing!
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! ???
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
Helen,
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!
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.
Thanks for sharing, Sherie! We are glad you enjoyed it!
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.
Yay! Thanks for sharing, Deb!
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?
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!
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.
Sherie says
OMG this is wonderful! Great taste not too sweet very refreshing. Will be making this a lot.
Sherie says
I meant to give it 5 stars
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.
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.
Mikaela says
Looks so delicious! Any tips for a way to make this without sugar or less?
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!
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 :)
Amaryllis @ The Tasty Other says
Oh Dana, your beautiful recipe makes me long for summer even more! It looks gorgeous and sounds delicious!
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!
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.
Hmm, how about homemade creamy (as thick as possible) almond milk instead?
Kathryn says
Thanks! I’ll give it a go with that, then, and let you know how it goes.
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?
M Stephens says
Could I use stevia…I have a niece who can’t have regular sugar.
I’m not sure, I think it’s pretty key. But if you try it let me know!
Denise says
How could i adapt this amasing recipe to make popsicle? Thank you?
I would make it up until churning and instead just pour it into popsicle molds!
Denise says
Thank you Dana :)
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!
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!
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?
Thanks!
Quinton
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!!!!
Thanks for sharing!
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 ❤️
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!
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.
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!
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!!
Leah says
Yummy! I’m making this with my girls tomorrow for Mother’s Day! Can’t wait to try it!
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.
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.
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!
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!)
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.
I wouldn’t recommend refrigerated coconut milk – it isn’t creamy enough. Canned is best!
Nikkihayd says
Made this and had to resist the urge to eat it before it was done. Absolutely delicious!
wonderful! Thanks for sharing, Nikki!
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!
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.
So great! Glad everyone enjoyed it, Sue!
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?
I think that would work!
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!
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! :-)
Yay! Glad you liked it, Paige! thanks for sharing.
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.
Hmm, did you try this recipe? This one is especially scoopable…
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!
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!
kelly says
Yum! I am definitely going to try this! Would I be able to use frozen mango instead of fresh? :/ TIA!:)
Samantha says
Wow, just wow…what beautiful photos, and amazing recipe. Love it all!
Thanks Samantha!
Linda Li says
It looks perfect for summer! Super refreshing, i love the lime pairing too :) .xx
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!
Absolutely!
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
Lucky girl! Hope you love it!
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!!
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.
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
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.
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!
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.
Cassidy says
This looks & sounds delicious!
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.
Oh nice! i’ll have to check it out!
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! ;-)
Thanks Michele! xo
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.
Yay! Let me know how it went!
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.
Rachel says
Wow! This sorbet looks incredible! What a delicious combination of flavors! :)
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!
DO IT. This is the perfect recipe for your ice cream maker! It makes it so soft and creamy!
Elizabeth @ Pineapples and PolkaDots says
It is supposed to be a hot week here, so the timing is perfect!!
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
Wasn’t childhood the best?! ;D
Medeja says
The color is great! And flavor sounds very nice.
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!
Ah, thanks Nobel! Blogging/photography is a slowly evolving art, so stick with it!
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.
Yay! Glad you found us Eileen! Thanks for the kind words! xo
Cassie Tran says
Soooooo creamy and pink! I could eat two or even three cones!
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!
You’re quick! Glad you enjoyed it, Taylor. Thanks for sharing!!
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?!
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.
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.
That color though – agreed! Hope you give this one a try!
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 :)
Please do! Hope you love it!
Katrina says
Why not use agave to sweeten? Would that solidify too much in the freezer?
Samantha Clarke says
Dana, you are going to be single-handedly responsible for me breaking down and purchasing an ice cream churner.
DO IT. ;D
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
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!
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.
Thanks Abby!
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!
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 :)
Of course! Your day sounds lovely. Let me know if you give this one a try, Sarah! xo
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:)
Amber says
That sounds so good and I love the colour. :)
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