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Mango Coconut Sorbet

Dried and frozen mango combine with shredded coconut and lime juice for intense tropical flavor—a sweet yet healthy final course.
Mango Coconut Sorbet

Submitted By:

Dietary Interests: Gluten-Free , Low Cholesterol , Low Sodium , Raw Foods , Vegan , Vegetarian

Yield:

1.2 kg (9 servings)

Total Time:

8 Hours, 10 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

790 g (6 servings)

Total Time:

8 Hours, 10 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

790 g (6 servings)

Total Time:

8 Hours

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

570 g (4.5 servings)

Total Time:

8 Hours, 10 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 60 g (¾ cup) unsweetened shredded coconut
  • 60 g (6 slices) dried mango
  • 360 ml (1½ cups) almond milk
  • (1½ teaspoons) fresh lemon juice
  • 685 g (3⅔ cups) frozen mango chunks

Directions

  1. Soak the dried mango in the milk until soft (overnight or one hour in advance).
  2. Place all ingredients (except 1 tablespoon of coconut), including the soaking milk, into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-45 seconds, using the tamper to press ingredients toward the blades.
  4. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.

Ingredients

  • 40 g (½ cup) unsweetened shredded coconut
  • 40 g (4 slices) dried mango
  • 240 ml (1 cup) almond milk
  • (1 teaspoon) fresh lemon juice
  • 460 g (2½ cup) frozen mango chunks

Directions

  1. Soak the dried mango in the milk until soft (overnight or one hour in advance).
  2. Place all ingredients (except 1 tablespoon of coconut), including the soaking milk, into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
  4. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.

Ingredients

  • 40 g (½ cup) unsweetened shredded coconut
  • 40 g (4 slices) dried mango
  • 240 ml (1 cup) almond milk
  • Tablespoon (1 teaspoon) fresh lemon juice
  • 460 g (2½ cup) frozen mango chunks

Directions

  1. Soak the dried mango in the milk until soft (overnight or one hour in advance).
  2. Place all ingredients (except 1 tablespoon of coconut), including the soaking milk, into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
  4. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.

Ingredients

  • 30 g (⅓ cup) unsweetened shredded coconut, or 1 Tablespoon
  • 30 g (3 slices) dried mango
  • 180 ml (¾ cup) almond milk
  • (¾ teaspoon) fresh lemon juice
  • 340 g (1¾ cups) frozen mango chunks

Directions

  1. Soak the dried mango in the milk until soft (overnight or one hour in advance).
  2. Place all ingredients (except 1 tablespoon of coconut), including the soaking milk, into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
  4. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.