3-ingredient (super quick) mango-coconut sorbet

In light of the intense heat, busy days, and oven repair that's been going on here, I come to you today with a quick, cold, no-cook/bake, super-simple frozen dessert. This mango-coconut sorbet takes just 3 ingredients and about 2 minutes to make from start to finish.

This reminds me of banana "ice cream" because it really is as simple as tossing a few ingredients into a blender and letting it whirl.  I saw the recipe - if we can even call it that because it's so simple - on Ellie's Real Good Food on PBS this past weekend and thought I'd give it a try.

For 2 servings, start with about a cup and a half (8 oz.) of frozen mango chunks.  Add 1/4 cup of light coconut milk and 2 tablespoons of honey.  Then, blend until smooth. Add a bit more coconut milk, as needed, and taste to see if the sorbet is sweet enough for you.  That's it!

Straight out of the blender, the sorbet is soft as shown directly above.  It's totally ready (and very good) to eat immediately.  If you prefer to firm it up a bit (as shown in the other photos), place the sorbet into a container, freeze it for 20-30 minutes, and then scoop and enjoy.  

This mango sorbet, with a hint of coconut flavor, is light and refreshing.  I love how it's not cloyingly sweet like many mango sorbets on the market.  And since it takes only 3 ingredients and about 2 minutes, it's certainly worth making right now!


I can hardly believe that I didn't always have a blender.  I have a very basic one that requires me to stop it and scrap things down the old-fashion way but it does the job!

You literally have mango-coconut sorbet in minutes, and it's really good straight out of the blender.  If you freeze it for a long period of time, let the sorbet sit out on the counter for about 15 minutes, or long enough for it to soften.  We think it tastes best a bit soft - you really taste the mango-coconut flavor.

I'm not complaining but boy, it's been hot!  This mango-coconut sorbet really hit the spot, and it was a perfect interlude for me as I took a day off from baking the other day.  My oven had been on the fritz and as it turns out, it needed a new ignitor. Clearly, I use the oven way more than average because this is not my first experience with needing a new ignitor.  It really has been too hot to turn the oven on but, somehow, I've been doing it anyway.  Maybe it's a good thing we're off to have some family fun and relaxation soon where cooking/baking won't be on the itinerary.  I hope you've been enjoying the summer, taking breaks, and squeezing as many good times out of it as possible!

Recipe:

3-Ingredient Mango-Coconut Sorbet
Adapted from Ellie Krieger

- For 2 servings - 

8 ounces (1 1/2 cups) frozen mango chunks
2 tablespoons honey, plus more as needed
1/4 cup light coconut milk, plus more as needed

Place ingredients in the blender and blend.  Stop the blender and scrape down the sides with a rubber spatula as needed.  If necessary, add more coconut milk and blend until mixture is smooth.  Taste, and adjust sweetness if necessary.

Serve immediately or if you prefer a firmer texture, freeze for 20-30 minutes before scooping and serving.  You can store the sorbet in the freezer for about a week; allow it to sit out on the counter for about 15 minutes, or until sorbet softens, before scooping.