Active time: 20 minutes Total time: 5 hours, 20 minutes
Ripe mangoes and coconut milk are an ideal base for creamy lactose-free sherbet. No need for an ice cream maker with this recipe, just freeze the mixture, break it into chunks and blend it until it turns into a smooth soft serve!
Very ripe mangoes work best here, but if they aren’t sweet enough for your liking, add 1–2 tablespoons of honey to the mixture before freezing.
You’ll get close to a full serving of fruit with this dessert, plus a creamy, plant-based fat in coconut milk, which may not have an adverse effect on cardiovascular disease risk the way animal-based fats do. The fat content in this dessert also makes you feel full and satisfied after a delicious dessert.
3-Ingredient Mango Sherbet
Ingredients
- 2 large 20-ounce (550g) ripe mangoes
- 1 can (13.5 fluid ounce/400ml) coconut milk
- Juice and zest of 1/2 orange
- 2 tablespoons honey (optional)
Directions
Hold the mango on a cutting board with the slender side facing you. Cut off the right side of one of the mangoes, avoiding the tough pit that runs down the center of the fruit. Flip the mango and cut the other side off of the flat pit in the center. Cut the mango flesh into 1-inch wide slices. Trim away the peel and discard. Cut away any more flesh on the top and bottom of the fruit and add to the blender, too. Repeat with the other mango. Discard pits.
Add the coconut milk, orange juice and orange zest to the blender. Blend until smooth. Pour through a fine-mesh sieve into a freezer-safe baking dish or non-reactive metal baking dish and freeze until solid, about 5 hours.
Let the frozen mixture stand at room temperature for 5–10 minutes. Break the mixture up into chunks with a fork and add to the blender. Blend, stopping the blender once or twice to move the frozen chunks around with a rubber spatula or wooden spoon, until all the mixture is smooth and the ice crystals have been broken up. Serve immediately or store in an airtight container for up to 2 months. Let soften a bit at room temperature if the sherbet is too firm to scoop.
Serves: 8 | Serving Size: 1/2 cup/75g
Nutrition (per serving): Calories: 144; Total Fat: 8g; Saturated Fat: 7g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrate: 19g; Dietary Fiber: 1g; Sugar: 15g; Protein: 1g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
