No-Churn Mango Sherbet

I found this recipe in Real Simple, where it was originally called “no-churn mango sorbet.” And while it is technically true that this is sorbet, since there’s no dairy, it also felt like it was trying to be vegan sherbet, what with the cream of coconut and all, so I changed the name. I think that the cream of coconut is necessary here, though, because the fat and sugar help with the consistency of the frozen dessert. And it was delicious! 

For the cream of coconut (which is not the same as coconut cream), the ingredient as listed (“sweetened cream of coconut”) was confusing to me, because it is not labeled “sweetened” when you buy it canned, even though it does contain sugar. I ended up making my own, and I will write down the instructions below. As for the pineapple juice, I used what was in the can when I made pineapple salsa. 

Remember to take the sherbet out of the freezer about 15 minutes before serving it, for the best consistency. 

For the cream of coconut (if you are making it yourself) 

1 (13.5-oz.) can full-fat coconut milk 

 ¾ cup granulated sugar (or sweetener of your choice) 

1 pinch of salt 

Pour all the ingredients into a small pot and heat over low heat. Stir until the sugar and coconut milk powder dissolve. Store in an air-tight container in the refrigerator. 

The coconut cream will keep in the refrigerator for 7 days. Freeze any leftover for future use (this is what I did – I think it would be good in smoothies, if nothing else). 

For the mango sherbet 

2 ripe mangoes (about 1 ½ lbs.), peeled and chopped 

½ cup sweetened cream of coconut (see note above) 

½ cup pineapple juice 

2 Tbsp. fresh lime juice 

2 Tbsp. maple syrup 

¼ tsp. kosher salt 

toasted coconut flakes, for serving (optional) 

Spread the mangoes in a single layer on a parchment-lined baking sheet. Freeze until solid, at least 4 hours and up to overnight. 

Place the frozen mango, cream of coconut, pineapple juice, lime juice, maple syrup, and salt in a food processor. Pulse until the mangoes are finely chopped. Then, process until smooth, 6 to 8 minutes (it was much faster for me), stopping to scrape down the sides as necessary. 

Transfer the sherbet to an airtight container and freeze until firm, at least 1 hour and up to 4 days. 

Serve sprinkled with coconut flakes, if desired.