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Bermuda Sorbet
Servings6
servingsCalories180
kcalTotal time8
hours5
minutesIndulge in the tropical paradise of Bermuda Sorbet, a luscious blend of mango and coconut that’s sure to transport your taste buds to sun-soaked beaches. This dairy-free, vegan-friendly dessert combines the sweetness of frozen mango with the creamy richness of coconut, creating a perfect balance of flavors and textures. Ready in just 10 minutes using a high-performance blender, this sorbet is not only delicious but also incredibly easy to make. Whether served immediately as a refreshing treat or frozen for later enjoyment, Bermuda Sorbet offers a versatile and impressive dessert option for any occasion. Its vibrant color and smooth consistency make it a showstopper at dinner parties or a delightful indulgence on a warm summer day. Experience the taste of the tropics with this simple yet extraordinary sorbet recipe.
Ingredients
2 cups (186 g) frozen mango chunks
1 cup (240 ml) coconut cream
1 cup (217 g) canned coconut milk, frozen into cubes
2 cups (434 g) ice cubes
Directions
- Prep
- Pour canned coconut milk into ice cube trays and freeze overnight.
- Blend
- Add all ingredients to the blender container.
- Start blending at low speed and gradually increase to high speed.
- Use the tamper to push ingredients from the corners into the blade.
- Blend on high until smooth (1-2 minutes).
- Serve
- Scoop into serving dishes.
- Add your favorite toppings, if desired.
- If saving for later, pre-scoop and freeze. Allow 5 minutes of thaw time before serving frozen scoops.
Notes
- Coconut cream and coconut milk are different ingredients. If coconut cream is unavailable, coconut milk can be used, though the result will be slightly less creamy.
- The sorbet should process without the tamper for the last part of blending.
- This recipe can be easily doubled for larger batches.
- For best results, serve immediately.
- If frozen, allow to thaw slightly before serving for optimal texture.
