Coconut Mango Sherbet — Sunday Forward

Coconut mango sherbet, golden and tropical

4–6

Servings

25 min

Active

2–3 hrs

Chill

Medium

Difficulty

The Sherbet

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Fruit

Ripe Mangoes or Frozen Mango Chunks

About 4 cups total — fresh mango peeled and cubed (frozen ahead on parchment), or a bag of store-bought frozen chunks. Both work great.

~4 cups

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Creamy

Coconut Cream, Unsweetened

Thai Kitchen brand is the best off-the-shelf option — most canned coconut products are loaded with gums and fillers; Thai Kitchen's unsweetened cream has the cleanest ingredient panel

1 can (13 oz)

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Sugar

Turbinado Sugar

Raw cane sugar — gives the syrup a subtle molasses depth

1 cup

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Syrup

Water

For the simple syrup — plus a little extra for blending the mango if needed

1¼ cups

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Bright

Lime

Juice of about ½ a lime + ½ tsp zest — lifts the whole thing

1 lime

Method

0 of 6 steps complete — click a step to check it off

1Freeze

Freeze the Mango

Peel and cube the mangoes — you want about 4 cups. Spread in a single layer on a parchment-lined baking sheet and freeze until solid. You can do this step days ahead — just transfer to a bag once frozen. Using a bag of store-bought frozen mango chunks? Even easier — skip straight past this step. When ready to blend, let the frozen mango sit out for 5 minutes to take the edge off.

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2Syrup

Make the Turbinado Simple Syrup

Combine 1¼ cups water with 1 cup turbinado sugar in a saucepan over medium heat. Stir until the sugar fully dissolves, then let it simmer 1–2 minutes more. Take off the heat — the syrup will be a pale amber color.

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3Blend

Blend In the Coconut Cream

While the syrup is still hot, pour in the coconut cream. Use a stand mixer or immersion blender to blend until fully combined and smooth — the mixture will froth up quite a bit. That's okay. Let it cool to room temperature, then refrigerate 2–3 hours until well-chilled.

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4Purée

Purée the Frozen Mango

Add the frozen mango cubes to a food processor or blender along with the lime zest and lime juice. Process, adding scant amounts of water as needed to keep things moving. You want it slushie — not soupy — and completely chunkless. A few pulses at a time works better than running it continuously.

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5Churn

Churn in the Ice Cream Maker

Once the coconut cream mixture is well-chilled, follow your ice cream maker's instructions. Pour in the cream base, then add the mango purée. Churn until thick and creamy — usually 20–30 minutes depending on your machine.

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6Freeze

Transfer and Freeze

Scoop the churned sherbet into an airtight container — a loaf pan with a lid works great. Press plastic wrap directly onto the surface before sealing. Freeze until firm, at least 2 hours. Pull out 5–10 minutes before serving to soften slightly for scooping.

✓

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Fresh or Frozen — Both Work

If you're starting with fresh mango, the freeze is the one step that requires planning ahead — cube about 4 cups and freeze them a day or two before, and you're in great shape. Short on time? A bag of store-bought frozen mango chunks works just as well, no planning required. Either way, aim for about 4 cups.

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The Froth Is Normal

When you blend the hot coconut cream into the syrup it foams up dramatically. Don't worry — it settles as it chills. Your cream base will be silky and smooth once it's cold and ready to churn.

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Go Easy on the Water When Blending Mango

Add water to the mango purée a tablespoon at a time — just enough to keep the blender moving. Too much water and you'll lose the concentrated mango flavor and get an icier final texture.

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Make It Days Ahead

Sherbet keeps beautifully in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface before putting the lid on to prevent ice crystals. Pull it out 5–10 minutes before serving every time.

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About That Mint

The mint sprig in the photo is ‘Kentucky Colonel’ — a very Southern name for what’s technically a spearmint. We’d just brought it home from the nursery and planted it in the patio garden, and it paired fabulously with the sherbet.