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Tropical Mango Sorbet

Maren Caruso

Servings: 6

Papaya and pineapple juice build on the clean, sweet flavor of mango in this sorbet, while a splash of coconut milk smoothes its texture. If papayas aren’t readily available or in season, just add another mango.

This recipe is excerpted from Big Buy Cooking.


  • 4 mangos (about 3 lb.), pitted and cut into 1/2-inch dice (about 4 cups)
  • 1 medium papaya (about 3/4 lb.), cut into 1/2-inch dice (about 1-1/2 cups)
  • 1 cup pineapple juice
  • 1/2 cup granulated sugar
  • 1/4 cup coconut milk
  • Finely grated zest and juice of 1 lime


  • Working in batches if necessary, purée all of the ingredients in a blender until smooth. Transfer the mixture to a bowl, cover, and refrigerate until cold (about 2 hours). Freeze in an ice-cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze overnight to finish setting. Take the sorbet out of the freezer and let it soften for about 5 minutes before serving. It will keep in the freezer for about two weeks.


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Reviews (2 reviews)

  • MoInnkeeper | 01/15/2013

    I took the advice of the previous review and omitted the lime juice and zest. I had a 6 ounce can of pineapple juice (recipe calls for 8 ounces) so I added a little more coconut milk to make the 1 cup measure. It turned out wonderful!! The flavor is great and the consistency was perfect. It is definitely worthy of serving to our guests at the B&B!

  • Knittinyahoo | 07/26/2011

    Great brisk, tart flavor paired with the mango. The texture was good too. Is too tart for my husband so those who do not like that might cut down on the lime.

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