Mango Coconut “Sorta-bet”

By Natalie R. Toney M.F.A., C.H.

April Showers bring mangoes, mangoes, and more mangoes! Of course, they are sublime in smoothies and fruit salads, though shine in so many other dishes. Dice small chunks, with cilantro (for those that don’t have the gene) red onion, corn, red bell pepper, jalapeño, sea salt and lime juice for a summer salsa. Add a little fresh peach for a fun twist! Use those same salsa ingredients to dress the top of your chicken or fish or toss into some rice. Cut slices of mango and brush with oil, then grill for a main or side fare, and use any leftover to make a chutney later! A dreamy summer treat is a creamy sorbet made with mango and coconut milk, that can easily be turned into popsicles. (Mango dreamsicles, anyone?) Sorbet is usually just fruit and ice without any dairy products added, unlike ice cream or gelato. What makes this a sorta-bet is the recipe calls for coconut milk, which technically isn’t dairy. Whether it’s sorbet, sorta-bet, sherbet, or ice cream … I’m sure you’ll call it delicious!

Tips: Blueberries, raspberries, pineapple are great compliments, and will add a bit more juice (frozen banana will give slightly creamier texture). Sprinkle in nutmeg, cardamom, or coconut flakes if desired. Fine, course carrot shreds boost vitamin A, and balance the sweetness! If freezing ahead, line container with plastic wrap, transfer sorbet and smooth down, cover with addtl. plastic wrap. To serve from frozen: thaw slightly-reblend with another 1/8-1/4 coconut milk.

*For a more ice cream-y consistency, remove from freezer every 45 min., stir with a fork to keep crystals from forming, do this for 3–4 hours, until fully frozen.

Mango Coconut Sorbet Ingredients:

  •  3 C. frozen cube, or frozen fresh mangoes 
  • 1/2 C. coconut milk (full fat)
  • 2 tsp. lime, orange, or pineapple juice
  • 2 Tbsp. Maple syrup, agave, or honey(opt.)
  • Splash pure vanilla (opt.)
  • Pinch Sea Salt

To use fresh mango: cut in halves, remove stone, cut in cubes and transfer to parchment lined baking tray or container and freeze 4 hrs.- overnight. Allow frozen “fresh”, or bagged mango to defrost about ten minutes before blending.

Pour juice, coconut milk,

Sweetener, vanilla, salt, mango, and any other ingredients into a blender , pulse, then blend to a creamy consistency. (Add more coconut milk if needed)Pour into dishes, popsicle molds, or a freezer safe container (see Tips). Sprinkle with remaining coconut flakes, dress with berries, top with mint leaves, or enjoy as is! Yields 4-6 servings.