Guess what tomorrow is people, it’s National Ice Cream Day! Guess what month it is, it’s National Ice Month.
Yes, Ice Cream for everyone, all month long.
I am celebrating National Ice Cream Day and Month with my Mango Coconut Sherbet loaded with Raspberries.
I am so lucky to have teamed up with OXO for #IceCreamforOXO to celebrate this delicious month of ice cream goodness!
I am also lucky to have received loads of kitchen gadget goodies from OXO!
I love ice cream and the fact that it’s over 100 degrees in this hot Las Vegas desert I believe this delicious, creamy, bowl of pure happiness is right on time!
I used frozen mango, coconut milk, Zulka Morena® Sugar, and loads of raspberries.
The raspberries were saved for last to fold into the mango coconut cream using my OXO spatula.
Once you fold in the raspberries, the mixture is placed in a glass dish, covered in saran wrap and frozen.
I must admit, you can actually eat the ice cream without freezing it.
The frozen mango turned it into a eat me instantly treat!
If you have a ice cream maker then add the mango coconut mixture to your ice cream machine and churn, when the sherbet is almost completed with the churning process then add the frozen raspberries.
I froze my mixture overnight, according to my daughter it was ready to eat at the five hour mark!
This is one of the best sherbet’s I’ve ever eaten.
Think about it, you have juicy, sweet, mangoes, wonderful creamy coconut milk, and loads of raspberries.
This is sherbet heaven people!
It’s time to dig your spoon in folks!
Enjoy.
Mango Coconut Sherbet
- Prep Time: 5 minutes
- Total Time: 5 hours 5 minutes
Ingredients
- 5 cups mango, frozen
- 1 cup coconut milk
- 1 cup raspberries, frozen
- 1 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest, minced
- 1/2 teaspoon vanilla
- pinch of salt
Instructions
- Place all ingredients into a blender, except raspberries.
- Blend until smooth and creamy.
- Pour mixture into an ice cream maker or use a loaf pan.
- Fold in raspberries.
- Churn ice cream according to package directions or cover glass dish with saran wrap and freeze at least 5 hours or overnight.
Nutrition
- Serving Size: 4
it looks delicious!
Thank you Dina!
I love mango and I love raspberries. I mean like probably two of most favorite fruits. So this is a match made in heaven as far as I am concerned. Smiles—–
Thanks Carol.
This looks absolutely scrumptious! Can’t wait to try it! As usual, thanks for sharing.
Is there a way to substitute the sugar?
For the coconut milk – do you use the full fat canned coconut milk?
Yes Abbie, full fat.
Can you use refrigerated coconut milk, like you find next to the cow’s milk as an alternative?
what can i use instead of mango? Kiwi would not work.
We loved this recipe, I only put 1/2 cup sugar in and that was perfect as my mango was nice and sweet, then added strawberries instead of raspberries as that is what I had. Just getting ready to make again! Thanks for a great recipe!!
Thank you Alex.