Mango Sorbet Ice Cream
A refreshing 5-minute mango sorbet ice cream made with frozen mango chunks, coconut milk, and natural sweeteners. Creamy, dairy-free, and perfect for summer!
Print Pin Servings: 4
Calories: 150kcal
Cost: $6
Equipment
- 1 Blender
- 1 Freezer-safe container
- 1 Ice cream scoop
- 1 Spatula
- 1 Fine-mesh strainer
Ingredients
- 4 cups Frozen mango chunks From about 3 ripe mangoes
- ¼ cup Lemon juice Freshly squeezed
- 3–4 tablespoon Honey or agave syrup To taste
- ¼ cup Coconut milk Or other non-dairy milk
- 1 teaspoon Vanilla extract Optional
Optional Add-ins
- 1 tablespoon Lime zest For extra tropical flavor
- 2 tablespoon Coconut flakes Adds texture
- 1 tablespoon Chia seeds Adds fiber and nutrients
Instructions
- Freeze mango
- Soften slightly
- Blend ingredients
- Adjust texture
- Serve immediately
- Freeze to firm
- Scoop and enjoy
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 130g | Calories: 150kcal | Carbohydrates: 34g | Protein: 1.5g | Fat: 2.5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 5mg | Potassium: 210mg | Fiber: 2g | Sugar: 30g | Vitamin A: 900IU | Vitamin C: 45mg | Calcium: 15mg | Iron: 0.3mg