Mango Coconut Sherbet with Raspberries – A Dairy-Free Treat

Mango Coconut Sherbet with Raspberries is a delightful dairy-free dessert combining coconut milk and mango, enriched with tart raspberries, perfect for summer.

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Prep Time 10

Cook Time 30

Freezing Time 5

Total Time 5 40

Servings: 6 servings

Course: Desserts

Cuisine: Gluten-Free, Tropical, Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sherbet Base

3 cups Frozen Mango Use ripe fresh mango if frozen isn't available.
1 can Coconut Milk Opt for full-fat canned coconut milk for the best texture.
3/4 cup Sugar Adjust based on the natural sweetness of the mango.
2 tablespoons Lemon Juice Freshly squeezed works best.
1 teaspoon Lemon Zest Can be omitted if you don't have it.
1 teaspoon Vanilla Extract Use pure vanilla for best results.
1 pinch Salt Essential for enhancing overall flavor.

For the Raspberry Swirl

1 cup Frozen Raspberries Feel free to substitute with strawberries or blueberries.

Equipment

High-powered blender
Ice cream maker or loaf pan

Method

Step‑by‑Step Instructions

Combine frozen mango, coconut milk, sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt in a high-powered blender. Blend on medium speed for 2-3 minutes until smooth.
Pour the mango coconut mixture into an ice cream maker or a clean loaf pan.
Gently fold in the frozen raspberries using a spatula to create swirls.
Churn the mixture in the ice cream maker according to the instructions or cover the loaf pan and freeze.
Freeze for a minimum of 5 hours or overnight.
Before serving, let the sherbet sit at room temperature for 5-10 minutes to soften.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 34gProtein: 1gFat: 6gSaturated Fat: 5gSodium: 10mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 900IUVitamin C: 50mgCalcium: 20mgIron: 0.5mg

Notes

Ensure you're using ripe mangoes for best texture. Chill ingredients before blending for a smoother consistency. Adjust sugar to taste as needed.

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