Mango Coconut Sherbet*

Can you tell it’s hot in Florida? The last two things I have shared with you are ice cream related. Me and my lady bits just can not take this heat anymore. I feel like I need to go to that weird ice machine with the creeper penguins on it, you know the one where you can buy ice by the bucket-full, and fill up my tub…and sit in it. Yesterday I walked outside and some kids were frying eggs on the concrete. And the egg was actually sizzling! That is proof that I am incapable of turning on my oven or stove…or even walking the dog. I am currently trying to convince him to use the litter box with the cats. So until this heat wears off, or I go into cupcake withdrawal which is wayyy more likely to happen, I am not turning on my oven.

This Mango-Coconut Sherbet is awesome for many reasons. First of all, no heat required. Second, you dump everything in your food processor, transfer it to ice cream maker, and viola. Sherbet. Oh and third, it’s vegan, gluten free, and ass friendly. What the hell more could you want? Besides a million dollars or to be able to rock a string bikini like your 17 again…but I digress, this sherbet is amazing and easy. The mango flavor is strong and gives the sherbet a beautiful color. The coconut flavor is not very pronounced but gives it a wonderful creaminess.  In short, next time Mangos are on sale, grab 3 of them and get to blending.


Mango-Coconut Sherbet

Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)

Recipe Note: The riper the Mango, the better the sherbet. If your mango is not very ripe, make sure and increase the sugar to 3/4 cup.


2 cups cubed peeled ripe mango, about 3 medium mangos
1/2 cup granulated sugar
1 tablespoon fresh lime juice
Zest of 1 lime
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted


Combine cubed mango, sugar, 1 tablespoon lime juice, lime zest and coconut milk in food processor. Process until mixture is smooth, scraping sides as necessary.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency.

Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.

Nutrition Information: Calories 153. Fat 4. Carb 30. Fiber 2. Protein 0.6
Weight Watchers Points Plus: 4 Points

Adapted from Cooking Light

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25 Responses to “Mango Coconut Sherbet”

  1. 1

    ErinsFoodFiles — July 29, 2011 @ 12:10 am

    Oh yum! Thi looks SO refreshing!

  2. 2

    Amy @ The Nifty Foodie — July 29, 2011 @ 12:46 am

    Oh my gosh…I have three mangoes in a bowl right now that need to be made into this! Thanks!

  3. 3

    Katrina — July 29, 2011 @ 1:32 am

    This sounds so yummy!

  4. 4

    Maris (In Good Taste) — July 29, 2011 @ 5:28 am

    So refreshing and great photos!

  5. 5

    Becki @ Becki's Whole Life — July 29, 2011 @ 7:05 am

    This sounds wonderful. I always love lime and coconut together and adding the mango just sounds great!

  6. 6

    Blog is the New Black — July 29, 2011 @ 9:00 am

    Ha, you and the titles- always makes me chuckle!!!!! 😉 Looks great!

  7. 7

    natalie (the sweets life) — July 29, 2011 @ 11:41 am

    I made a mango sorbet this summer that I loved…I imagine adding lime and coconut only makes it better! Can’t wait to try!

    Stay cool :)

  8. 8

    julia — July 29, 2011 @ 1:02 pm

    this looks awesomely delish!

  9. 9

    Joanne — July 29, 2011 @ 1:37 pm

    I have to say, it’s equally hot in NYC. And I am NOT pleased.

    This seems like just about the only way to cool off right now!

  10. 10

    JulieD — July 29, 2011 @ 3:43 pm

    This looks so damn good, Jessica. I’m pinning this for later. I love coconut, lime and LOVE mango!

  11. 11

    Lynne @ 365 Days of Baking — July 30, 2011 @ 10:10 am

    Refreshingly yummy!

  12. 12

    Sadhana — July 30, 2011 @ 2:15 pm

    First time here and this sherbet is absolutely amazing. Feel like grabbing off the screen.

  13. 13

    lavieenfribourg — July 31, 2011 @ 1:27 am

    I have to get a food processor! Today! I want to make this sherbet- now.
    And I wish you a cool breeze!

  14. 14

    Marsha @ The Harried Cook — July 31, 2011 @ 3:05 am

    This sounds heavenly! I love everything about this post – the recipe, the flavors, the photographs… all gorgeous!

  15. 15

    Russell van Kraayenburg — August 1, 2011 @ 5:10 pm

    Hahaa I love the song reference. And this post is making me LOL. I’m getting stares from people. This looks scrumptious!

    And where did you get those adorable cups and spoons??

    And, and I hate to plug my own stuff in comments but I have a feeling this applies. I know exactly what you mean by cupcake withdrawals. I just posted a video on my blog about the time I fell in love with a cupcake:

  16. 16

    Kathy — August 6, 2011 @ 4:40 pm

    Made this and LOVED it! A local farm is selling baskets (yes, baskets) of cantaloupe for a great price. Do you think this would be a good substitute for the mangos?

    • Jessica replied: — August 8th, 2011 @ 2:58 am

      Hmm! I am really not sure! I think that Cantaloupe and Mango are kind of close in texture…but at the same time Mango is a lot more meaty. I am kind of worried about how the cantaloupe would freeze…but I think if they are cheap, you really won’t loose much by trying!

      You have to let me know what happens!

  17. 17

    Lolli S — March 16, 2012 @ 12:27 am

    Can you still make this without an ice cream freezer?

  18. 18

    Sarah — April 24, 2012 @ 1:37 pm

    Thank you so much for this recipe! I love my Kitchenaid ice cream maker attachment! I had to make this one too!

  19. 19

    nohemi — June 8, 2013 @ 12:15 pm

    I love those little cup/spoons. Where did u get those?

    • Jessica replied: — June 10th, 2013 @ 10:33 am

      They were from Crate & Barrel years ago!

  20. 20

    Hafsa — June 14, 2013 @ 8:58 am

    I love this recipe especially because its simple to make! But I don’t have an ice cream maker. What do I do?

  21. 21

    Nzingha — June 18, 2015 @ 1:58 pm

    how to make ice cream without an ice cream maker

  22. 22

    Nzingha — June 18, 2015 @ 1:58 pm

  23. 23

    Skinny Points – Recipes » 25 Weight Watchers Dessert Recipes — February 11, 2016 @ 8:20 am

    […] Mango Coconut Sherbert […]

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