Beat the heat with a refreshing homemade mango sorbet! This recipe combines the tropical sweetness of mango with the zesty kick of cilantro and creamy coconut milk for a unique and delicious frozen treat.

A simple cilantro mango coconut sorbet for your Summer entertaining! - sugar and cloth - ice cream - houston blogger - sugar and cloth

Dreaming of a cool and refreshing escape on a hot summer day? Ice cream, sherbet, sorbet, granita, popsicles… when it comes to refreshing summer treats, there is no shortage of options!

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.

This vibrant sorbet takes your taste buds on a tropical adventure, combining the sweet and juicy notes of mango with the unexpected yet delightful twist of fresh cilantro. The creamy coconut milk adds a touch of richness and balances the flavors beautifully, creating a sorbet that’s both familiar and exciting.

So ditch the store-bought options loaded with artificial flavors and colors, and create your own refreshing and unique summertime treat with this Cilantro & Coconut Mango Sorbet recipe!

Table of Contents

Equipment and Ingredients Needed

Frozen mango cubes — Thawed slightly for easier blending
Chilled full-fat coconut milk — Coconut milk actually makes this sorbet creamier than regular milk. And besides, it’s way healthier and perfect if you’re on a dairy free or vegan diet.
Water
Granulated sugar
Fresh cilantro leaves — Though this additional ingredient may sound odd, it is very subtle.
Salt
Juice from 1 lime
Saucepan
Loaf pan
Blender
Ice cream maker

How to Make Cilantro & Coconut Mango Sorbet

1 — In a saucepan over high heat, combine the water and granulated sugar. Bring to a boil, stirring constantly to dissolve the sugar completely. Remove from heat and add the cilantro. Set aside and allow to steep for 15-20 minutes. Drain the cilantro simple syrup 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 to cool completely.

2 — Add the cooled cilantro simple syrup, mango cubes, chilled coconut milk, salt, and lime juice to your blender. Blend until smooth and well combined for about 1 minute. You may need to stop and scrape down the sides a few times during this process.

3 — Pour the blended mixture into the ice cream maker and churn according to the manufacturer’s manual.

4 — Transfer the churned mixture into a loaf pan. Smooth it out with a spatula if needed. Cover the pan with plastic wrap. Make sure to press the wrap down so it’s completely touching and covering the surface of the sorbet. Freeze for at least 2 hours, or until the sorbet is completely solid. Then, scoop and serve!

simple cilantro mango coconut sorbet with fresh ingredients

Recipe Notes and Tips

Don’t have an ice cream maker? You can make this recipe without one and skip the extra churning process since you have already blended the ingredients. Just keep in mind that the mango sorbet will not be as creamy. We also recommend blending the mixture for an additional 1-2 minutes to get a more puree like texture.
Remove the sorbet from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. This will make scooping easier.
Don’t skip thawing the mango cubes slightly before blending. Frozen solid cubes can be difficult for your blender to handle.
Adjust the sweetness to your taste. You can start with a little less sugar and add more to taste after blending.
Leftovers? Store leftover sorbet in an airtight container in the freezer for up to 2 weeks.

favorite recipes cilantro mango coconut sorbet for your Summer entertaining! - sugar and cloth - ice cream - houston blogger - sugar and cloth

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 —