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Bermuda Sorbet
Course: Ice CreamsCuisine: DessertDifficulty: EasyServings6
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.
Thank you chef
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2 responses to “Bermuda Sorbet”
Oh wow! This recipe looks incredible!
Yesterday’s news said mangos gets rid of inflammatory problems in the intestines so this recipe is very, very good for the gut.
Thanks!Lenny begs me to make this, it’s SO refreshing (and yes, bonus… it’s good for you)!
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