Raspberry Coconut Mango Sorbet (2024)

When I was a kid, I was a sucker for a good orange sherbet. In fact, orange push-up pops (anyone remember those?!) were one of my favorite summertime treats.

When given the option, I’ll almost always choose ice cream over sherbet and sorbet because I much prefer richer, more indulgent flavors (like Sea Salt Caramel). But mydairy intolerance has pushed me todevelopmore of a palette for fruity flavors, which often come in the form of sorbet. I’m slowly but surely getting on board.

This recipe was my first attempt at homemade sorbet and I’m floored with the results. If you make one dessert from ourblog this summer, make it this one!

Mango is sonaturally sweet and creamy I suspected it would lenditself perfectly to sorbet. Thankfully, that’s exactly what happened.

This recipe is a sorbet-sherbet hybrid, with the addition of coconut milk for an extra-creamy touch.

And the flavor? So tropical and perfect I could hardly stand it. I found that the combination of mango + raspberry + coconut somehow = GUAVA, so much so that I almost called it guava sorbet! But, that would be misleading, I suppose, since there’s no actual guava in the mix. So, Raspberry Coconut Mango Sorbet it is.

This recipe is simple, requiring simple methods and just 6 ingredients. It does require an ice cream churner, but the base is so thick and creamy that I think you could get away with just freezing the base and stirring/whisking every hour to achieve a light texture.

Not everyone will be on board with using straight up cane sugar (I was hesitant myself) as this recipe requires, but that’s kind of the science of sorbet. You need it to create the right texture and sweetness without introducing unwantedflavors (like maple syrup would).

I did a lot of researchon the sorbet(primarily over at Serious Eats – a fantastic site for new and curious cooks) prior to this recipe. And as far as I understand it, the twobest sweeteners for sorbet (and sherbet) are:1. Corn Syrup (not high fructose), and2. Sugar (granulated or cane).

I was a little weary to try corn syrup since it’s not a common ingredient, nor does it have the best reputation. (Try asking a Whole Foods employee if they have corn syrup and see how many appalledlooks you get.) So I went with cane sugar and must say the results were phenomenal.

Obviously, cane sugar is more “processed” that maple syrup or coconut sugar, but I would highly recommend sticking to the recipe as written. The only alternative sweetener Iwould suggest would be substitutinghoney for up to half of the sugar, since it’s minimally processed, floral,and has a natural thick/creamy texture. However, that would make this recipe not vegan-friendly, so test and substitute as your dietary needs and preferences allow.

Once scoop in and I knew this sorbetwas perfection. It’s:

Ultracreamy
Perfectly sweet
Fruity
Refreshing
Summery
Tropical
& Fun + easy to make

If you make this recipe – and you absolutely must – let us know! Leave a comment and rate it below. And while you’re at it, take a picture and tag it #minimalistbaker so we can see your creamy, dreamy creations. We love seeing our recipes come to life in your kitchens. Cheers!