Photo: John Autry; Styling: Cindy Barr
Hands-on Time
5 Mins
Total Time
2 Hours 30 Mins
6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)

To toast flaked unsweetened coconut, spread it in an even, single layer on a rimmed baking sheet. Then, bake in a 350° preheated oven for 5 minutes or until golden, stirring once.

How to Make It

Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.

Ratings & Reviews

Easy and good

May 22, 2016
Used regular full-fat coconut milk for this one, though I always use the light coconut milk for savory dishes. I also used 2 TB of lime juice and just  the 1/2 cup sugar, and chilled the mixture overnight before churning. It was quite soft coming out of the ice cream maker, but hardend nicely by dinnertime.  I'll make this again but would also add some ground ginger to the mix. Very nice paired with a scoop of lowfat vanilla.

jakemelbatsell's Review

May 02, 2013
Very good. Easy to make. The taste is unique and addictive. Only complaint is that the sherbert is a bit hard and not as pliable as traditional ice cream (but that's to be expected since it substitutes coconut milk for regular milk/cream). If you put the container in the microwave for approximately 30 seconds, it becomes substantially more malleable. Otherwise it is an excellent, delicious, and healthy dessert!

SandiePAC's Review

July 19, 2011
This recipe is so good! Super easy to make, and absolutely delicious!

Meraymond85's Review

July 17, 2011
Very good, I used frozen and thawed mangos and one fresh mango. Had some coconut palm sugar on hand so I used 1/2 cup. 3/4 cup of sugar would be very sweet. Loved the toasted coconut on top.

sharon1964's Review

July 03, 2011
This was easy and delicious. Even my picky-eaters were asking for seconds. I followed advice of another reviewer and used 1/2 cup of sugar. More would have been too sweet. This is a keeper with maybe another fruit when I can't find a ripe mango.

abbygirl's Review

June 30, 2011
Wonderful taste! The only thing that should have been mentioned in the directions, was to chill the mango coconut mixture first before putting it into the ice cream machine. I would do this one again, that is for sure!!!

aVegasRD's Review

June 26, 2011
This was wonderful and so easy to make. I didn't toast the coconut though, and just used sweetened coconut out of the bag. But what a wonderful way to use mango!

WisconsinGal's Review

June 26, 2011
Excellent recipe and very kid-friendly both to make and eat. My 8 year old niece and her friend helped make this and they devoured it once it was done! The coconut flavor is very mild, but the coconut milk gives it a wonderful creamy texture. Overall it's an easy and refreshing summer treat.

sarastallryan's Review

May 24, 2011
We really liked this! I added some lime zest since it seemed silly to waste it and I love the little green flecks it added to the sherbet. I thought it was a bit sweet especially if the mangoes are really ripe. I will cut the sugar down to a half cup when I make it again.

jhauenst's Review

May 17, 2011
This was outstanding! The flavor was like biting into a ripe fresh mango with the added benefit of being creamy, frozen, and delicious. The coconut was not too pronounced but gave it a great texture. Loved it and will make again and again.