I thought today would make the perfect day for a cold treat. The temperatures are blazing outdoors and there’s nothing I can think better of eating, than ice cream. On a really hot day, even ice cream doesn’t always sound that refreshing, however sherbet made vegan with coconut milk, frozen mango chunks, sweetened coconut and maple syrup are light, fruity and cleaner on the palate – a perfect blend of simple ingredients, for a cool treat.
Traditional sherbet has a some dairy, however in this recipe, coconut milk replaces the dairy and creates a creaminess without overpowering the mango flavor. I used frozen mango chunks, so there’s no slicing or pre-freezing involved, and maple syrup sweetens the deal for a super tasty scoop. I remember enjoying rainbow sherbet as a kid, but this vegan mango-coconut version could be my new favorite.
2 cups frozen mango chunks
1/2 cup full fat coconut milk
1/3 cup sweetened coconut flakes + more for topping
1/4 teaspoon coconut extract, optional
(Makes 1 Pint)
- In a food processor, add mango chunks, coconut milk and coconut flakes and coconut extract, if using.
- Puree for several minutes, until mostly smooth (some coconut flakes will appear).
- Spoon into a freezer-safe container with lid. Freeze for 2 hours. Scoop into bowls and top with some additional sweetened coconut, if desired. Enjoy! *if freezing overnight, set out on countertop for 10 minutes before scooping.