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No Churn Mango Sorbet

Laura Norris
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Servings 8


  • 2 cups mango puree ~ 3 mangos, I used Ataulfos and Kent mangos
  • 1 14- oz. can 1.5 cups coconut milk (preferably full-fat, although reduced fat will work)
  • 2-4 tablespoons pure maple syrup depending on desired sweetness


  • Chill the canned coconut milk, a mixing bowl and the beater to your hand or stand mixer in the freezer for 10-15 minutes.
  • Meanwhile, cut and peel the mangos (see instructions in post). Puree the flesh in a food processor until smooth.
  • Combine the coconut milk, mango puree, and maple syrup in the chilled mixing bowl and whip with the beater for 1-2 minutes to combine.
  • Pour the mixture into a loaf pan and freeze for at least 6 hours before serving. This sorbet will be hard when frozen, so set it out for about 15-20 minutes before serving to soften.
  • Store in an airtight container in your freezer.


Cooking time indicates chilling time.
If you use low-fat canned coconut milk, the consistency will be more like Italian ice - still very tasty, but a bit more icy and less creamy.