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A simple cilantro mango coconut sorbet for your Summer entertaining! - sugar and cloth - ice cream - houston blogger - sugar and cloth
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4.34 from 3 votes

Easy Cilantro and Mango Coconut Sorbet Recipe

This homemade sorbet recipe is the perfect quick and easy recipe for a summer dessert...
Prep Time45 minutes
Freeze Time2 hours
Total Time2 hours 45 minutes
Course: Desserts
Cuisine: Ice Cream
Keyword: cilantro mango coconut sorbet recipe
Servings: 4
Calories: 192kcal



  • 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


  • 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.


Transfer leftovers (if you manage to actually have any) to an airtight container and store in the freezer.


Calories: 192kcal | Carbohydrates: 49g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 194mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1386IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 1mg