Mango Raspberry Coconut Sorbet

I love light, refreshing, fruity desserts, especially my sorbet. This is something you’ll want to make over and over again. My recipe really shows off the sweet mango, which is complimented by tart raspberries and silky coconut milk. It’s a great treat on a hot day, and you can even serve it as an elegant dessert at a party!
Freezing time 5 hours
Total Time 15 minutes
Servings 3 servings
Author Amber Kelley


  • 5 cups/825 g frozen mango
  • 1 14-ounce/400 g can coconut milk (not coconut beverage
  • 1/2 teaspoon freshly grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch of salt
  • 3/4 cup/150 g sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup/120 ml almond milk
  • 1 cup/250 g frozen raspberries divided


  1. Put the frozen mango in a food processor along with coconut milk (the cream as well as the water), lemon zest and juice, salt, sugar, vanilla, and almond milk. Start by pulsing the mixture in the food processor, then process until smooth.
  2. Pulse in 1/2 of the raspberries. Make sure there are still chunks.
  3. Pour the mixture into a baking dish and freeze for 5 or more hours.
  4. Scoop out into bowls, garnish with leftover frozen raspberries, and enjoy!