Not only is this cilantro dessert and mango coconut sorbet recipe super simple to make, but it’s perfectly zesty and refreshing for hot Summer months.
This homemade sorbet recipe is as easy to make as it is delicious!
Ice cream, sherbet, sorbet, granita, popsicles…when it comes to refreshing summer treats, there is no shortage of options!
And while I make it my personal mission to indulge in each type at least once a week come summer, I have a particular fondness for anything that is extra creamy.
Yes, I’m looking at you, sherbet and ice cream. Hence, this easy homemade Cilantro and Mango Coconut Sorbet recipe!
When I, Alyssa was recently churning over ideas (pun totally intended) for some new frozen treat flavors, I stuck on the idea of adding herbs into the mix…
It seemed only natural because, once my herb garden starts popping up in the spring, there isn’t a single dish that doesn’t get an extra sprinkling of flavor on top.
I immediately stuck on the idea of cilantro and mango sherbet. (Nothing like a good tropical flavor in the summer heat, right?!).
Of course, I couldn’t help but take the flavor a step further by using coconut milk in place of regular milk. You won’t notice any difference.
In fact, I think coconut milk actually makes it creamier than regular milk. And besides, it’s way healthier.
If you caught my recipe last month, you know I’m all about finding super indulgent but totally healthy treats for swimsuit season.
You can also include one of my favorite creamy pineapple ice cream for a healthy summer treat.
Equipment and Ingredients to Make Cilantro and Mango Coconut Sorbet Recipe
Water
Granulated sugar
Fresh cilantro and more for garnishing
Frozen mango cubes let sit out and defrost for about 5 minutes
Full-fat coconut milk
Salt
Lime juiced
How to Make Cilantro and Mango Coconut Sorbet Recipe
Step 1 — In a small saucepan, set on high heat, and bring the water and sugar to a boil, stirring constantly. Remove from the heat and add the cilantro.
Step 2 — Set aside and allow to steep for 15-20 minutes. Drain through a fine sieve and toss the leaves. If the syrup still feels warm, pop it into the fridge or freezer for a few minutes.
Otherwise, proceed to the next step.
Step 3 — Add the cilantro syrup, mango, lime juice, coconut milk, and salt to a blender. Puree until smooth (about 60 seconds).
Pour into the bowl of an ice cream maker and churn according to the manufacturer’s manual.
Step 4 — Once you have finished churning the sherbet, transfer the mixture to a loaf pan.
Use a spatula to smooth the mixture out, then cover it with plastic wrap (press the wrap down so it’s completely touching and covering the surface of the sherbet).
Step 5 — Place the pan in the freezer until the mixture is solidly frozen, for at least 2 hours. Scoop and serve.
I know cilantro isn’t everyone’s cup of tea (er, herb of choice), but the flavor is so subtle you’ll barely even notice it.
That, or you’ll get so lost in a creamy, dreamy, refreshing bowl of this cilantro and mango coconut sherbet that you won’t even care.
Not that it’s hard to get lost in a bowl of this stuff.
I mean, it’s so good, I thought I was going to have to hide all the spoons so that I would stop eating it.
Then I realized I’d find another eating utensil….hands, cardboard, a ladle…basically whatever would get this sherbet from the container to my mouth.
Seriously. It’s just THAT darn good!
More Frozen Treats Recipes To Try
So you know I’m partial to creamy frozen treats, but what about you? Do you have a favorite go-to treat or flavor, or will you eat them all?
For more of our favorite frozen treats recipes, check out a few from our archives below —
- No Churn Grasshopper Pie Ice Cream
- Boozy Mudslide Icebox Cake
- 3 Ingredient Strawberry Ice Cream Bon Bons
- Whole30 Tropical Paradise Popsicles
Easy Cilantro and Mango Coconut Sorbet Recipe
Equipment
- Saucepan
- Loaf pan
Ingredients
- 2/3 cup water
- 2/3 cup white granulated sugar
- 1 cup fresh cilantro and more for garnishing
- 2.5 cup frozen mango cubes let sit out and defrost for about 5 minutes
- 1 can full fat coconut milk (13.5oz)
- 1 pinch salt
- 1 lime juiced
- Toasted coconut flakes for garnishing
Nutrition
Notes
Instructions
- In a small saucepan, set on high heat, bring the water and sugar to a boil, stirring constantly. Remove from the heat and add the cilantro.
- Set aside and allow to steep for 15-20 minutes. Drain through a fine sieve and toss the leaves. If the syrup still feels warm, pop it into the fridge or freezer for a few minutes. Otherwise, proceed to the next step.
- Add the cilantro syrup, mango, lime juice, coconut milk and salt to a blender. Puree until smooth (about 60 seconds). Pour into the bowl of an ice cream maker and churn according to the manufacture’s manual.
- Once you have finished churning the sherbet, transfer the mixture to a loaf pan. Use a spatula to smooth the mixture out, then cover with plastic wrap (press the wrap down so it’s completely touching and covering the surface of the sherbet).
- Place the pan in the freezer until the mixture is solidly frozen, at least 2 hours. Scoop and serve.
Don’t forget to share your cilantro and mango coconut sorbet with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here, with a few bites to go along with them!
There is barely any cilantro flavor at all, so I felt like this was more of a mango coconut sorbet! Still tasty, but I was really trying to make a cilantro-y sorbet
Hey there! Any chance you’ve used a substitute for sugar? Thinking agave if it doesn’t make it too liquidy… thanks!
I LOVE the idea of adding cilantro to this!
yumm!