Low Iodine Mango Coconut Sorbet with Carob Drizzle
Total time4 hr 20 min
Prep time15 min
Cook time5 min
4.8(19)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the sorbet
- 3 cups frozen mango chunks (about 1 lb)
- Ā½ cup full-fat coconut milk
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 1 pinch fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the carob drizzle
- 3 tbsp carob powder
- 3 tbsp coconut oil
- 1 tbsp honey
- 1 pinch fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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 1ā2 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!