AIP Friendly Mango Coconut Sorbet with Carob Drizzle
Tropical, creamy, and genuinely satisfying, this frozen dessert proves that cutting out grains, dairy, and nightshades doesn't mean giving up on indulgence. Frozen mango blended with full-fat coconut milk creates a silky, scoopable base that tastes far more luxurious than its short ingredient list suggests — bright from fresh lime juice and just sweet enough from a touch of honey. The real showstopper is the carob drizzle, which comes together in minutes on the stovetop and hardens slightly over the cold sorbet into a glossy, fudgy ribbon. Carob is a smart stand-in here because it delivers that deep, roasted richness without the cocoa or cacao that the autoimmune protocol eliminates. A sprinkle of toasted shredded coconut on top adds a little crunch and makes each bowl look like something from a restaurant menu. This recipe serves four, so it's easy to batch and keep in the freezer for whenever a dessert craving hits — just pull it out five minutes before you're ready to scoop.
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Learn more →Ingredients
4 servings
For the sorbet
- 3 cups frozen mango chunks (about 1 lb)
- ½ cup full-fat coconut milk
- 2 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp fresh lime juice
- 1 pinch fine sea salt
For the carob drizzle
- 3 tbsp carob powder
- 3 tbsp coconut oil
- 1 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 pinch fine sea salt
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
Instructions
- 1
Combine the frozen mango, coconut milk, 2 tbsp honey, lime juice, and a pinch of salt in a blender or food processor. Blend on high until completely smooth and no chunks remain, about 1–2 minutes, scraping down the sides as needed.
- 2
Pour the blended mixture through a fine-mesh strainer into a loaf pan or freezer-safe container, pressing gently with a spatula to pass through any fibrous bits. Discard the solids.
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