5-Minute Mango Lime Sorbet
Make 5-Minute Mango Lime Sorbet now: silky mango-lime sorbet with ginger and coconut milk in minutes.
Ingredients
- 4 cups (about 20 ounces) frozen diced mango
- 1 inch fresh ginger, peeled and thinly sliced
- 1 lime, zested and juiced
- 1/4 to 1/2 cup coconut milk
Instructions
Step 1: Purée the mango and aromatics
Toss the frozen diced mango, thinly sliced fresh ginger, the lime zest and lime juice into a food processor or high-speed blender, add 1/4 cup of coconut milk, and start blending. Pulse and scrape the sides as needed; watch the texture visibly change from frosty mango chunks to a coarse, crumbly mash and then to a glossy, pourable purée. If the blades stick or the mixture looks too stiff, drizzle in the extra coconut milk a little at a time until the mixture flows and becomes uniformly smooth, with a thick, velvety texture that still reads cold and slightly glossy.
Step 2: Scoop and serve (or store)
Spoon the bright, silky mango–lime sorbet into a serving bowl and either scoop and serve immediately or transfer the purée into a lidded food storage container, press a piece of plastic wrap directly on the surface to prevent ice crystals, seal and freeze for up to three months. If serving right away, use a warm scoop to form three rounded quenelles and arrange them neatly in a shallow serving bowl; garnish simply with a lime wedge and a few thin strips of lime zest to echo the fresh citrus brightness. Enjoy immediately for a soft, scoopable texture, or refreeze for a firmer, scoopable sorbet.
Notes
- Use ripe, flavorful frozen mango for the best sweetness and texture.
- Add coconut milk gradually to control texture; too much makes it thin.
- Press plastic wrap onto the surface before freezing to prevent ice crystals.
- If mango is not sweet enough, stir in a teaspoon of honey or agave while blending.
- Soften the sorbet in the fridge for 10 to 15 minutes before scooping for easier serving.