Refreshing, simple, and ready in minutes, this Mango Sorbet is a seriously delish recipe to share with the kids. You don't need an ice cream maker and yet, it's perfectly creamy! Plan to serve right after making.
1cupfull-fat coconut canned milk(Or full-fat whole milk yogurt; stir it together so the solids and liquids are evenly mixed together, and heat it a little in a heat-safe bowl if needed.)
Let the mango sit at room temperature for 2-5 minutes before starting.
Add the mango and yogurt (or coconut milk) to a food processor or blender.
Blend until very smooth, stopping to scrape down the sides of the bowl as needed. (If using a blender, use the tamper stick to help move the mixture.) It may take a minute or two.
(If the mixture is hard to blend, let it sit at room temperature for a few minutes or you can add ¼-½ cup water or apple juice, starting with a little liquid at a time. It usually just takes a bit to get going in the food processor, so I would try letting it sit at room temperature or continuing to grind before you add any liquid.)
Serve immediately or freeze in a freezer-safe container for up to 3 months until ready to serve. If serving from frozen, let sit at room temperature for 20-30 minutes to soften.
This is best served right after making, but you can also freeze it in individual containers for future use. Let it sit at room temperature for 20-30 minutes if serving from the freezer.
Use frozen diced mango and let it sit at room temp for about 5 minutes before you start.
Use Greek yogurt, plain or vanilla, or full-fat coconut milk. You can also use apple juice if you prefer.
Adjust sweetness after making by tasting and then adding honey (avoid for kids under age 1) or maple syrup. Mango is usually very sweet so we don't usually do this, but the flavor in the fruit can vary.
Add a little fresh lime zest or juice if you'd like extra flavor.
Do half mango and half banana to vary the flavor. Or use at least 2 cups of one or the other and add in other berries. (It's great with strawberries.)