Vegan Mango Coconut Sorbet with Carob Drizzle
Total time4 hr 20 min
Prep time15 min
Cook time5 min
4.8(19)
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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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp fresh lime juice
- 1 pinch fine sea salt
For the carob drizzle
- 3 tbsp carob powder
- 3 tbsp coconut oil
- 1 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 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 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.
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