Servings: 3
*This content includes affiliate links. I may earn from qualifying purchases. Thanks for your support!
Equipment
Ingredients
- 3 cups frozen mango chunks
- 1 cup unsweetened coconut water
Instructions
- Add all ingredients to a high-speed blender. Blend until smooth, using the tamper if needed to help everything blend evenly. Add a little extra coconut water only if necessary to get things moving.
- Transfer the mixture to a freezer-safe container, smooth the top, and freeze for 4 hours, or until firm enough to scoop.
- Let the sorbet sit at room temperature for a few minutes, or microwave for a few seconds, until soft enough to scoop.
- Want it creamier and less icy? After freezing, break the sorbet into chunks and return them to the blender. Blend again until smooth and creamy, adding a small splash of coconut water if needed. Serve immediately for a soft-serve consistency or refreeze. The sorbet will remain creamy after refreezing.
Video
Nutrition
Calories: 114kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 86mg | Potassium: 477mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1785IU | Vitamin C: 62mg | Calcium: 37mg | Iron: 0.5mg
Nutrition values are approximate and may vary.
Have you tried this recipe?Comment below and tell us about it on Instagram! @wholeshenanigans