A vegan Chili Lime Mango Sorbet recipe that is creamy, tangy, sweet and spicy all at once. The perfect summertime recipe made with fresh lime, coconut, and chili spices.
As the sun starts to shine a little longer and keep us a little warmer, cooling sweet treats start to become so welcoming. This Chili Lime Mango Sorbet recipe brings all of those summer sensations together into one fun and cooling treat. You get the heat of summer from the hint of chili spices, the zesty energetic bits of lime that remind you of an endless refreshing summer and the luxury of something sweet and creamy to symbolize a much needed break.
Why You’ll Love this Mango Sorbet?
The perfect creamy texture. The combination of coconut milk and mango blend up into a dreamy velvety texture that is just so irresistible.
A combination of tang and spice. Having mild spice mixed with lime is just really refreshing, and pairs extremely well with the fruity flavors of mango. It reminds me of fresh cut mango I would get in Miami that was covered in Tajin.
Only 5 ingredients. This recipe is super easy to make and these simple ingredients are likely something you already have at home.
- Mango: If you’d like, you can freeze your own ripe mango for this recipe, but I used regular frozen chunks that I got from the store to make this super easy.
- Coconut Milk: You need full fat canned coconut milk for this recipe.
- Lime: Both the juice and zest.
- Maple Syrup: You can also use other liquid sweeteners if preferred.
- Chili Lime Seasoning: This is a combination spice of both chilis with lime zest. It pairs perfectly with the fruits used.
How to Make Sorbet
All you need is a high speed blender or a food processor. Add in your frozen mango, lime zest, lime juice, coconut milk, maple syrup and spice and blend.
You want to make sure that you blend everything really well until creamy and no chunks remain. If using a high speed blender like the Vitamix, use the tamper it comes with to really blend it. If using a food processor, periodically scrape down the sides to make sure you aren’t leaving chunks on the side of the container.
When ready to serve, top with coconut flakes and extra chili lime seasoning.
Tips for Making this Mango Sorbet Recipe
- Use full fat canned coconut milk for best results. To make it even more creamy, I typically will not shake the can before opening it. Most of the cream tends to settle to the top, so I will measure that into my measuring cup and pour in to blend.
- Use ripe mango. I used frozen mango that I purchased from the freezer section of my grocery store. However, you can make this more naturally sweet by using fresh mango that you freeze yourself. Cut and scoop out your ripe mango chunks and place on a parchment lined tray and pop into the freezer for a few hours then store or use as desired.
Add Ins & Swaps
- Mango: You can substitute for frozen pineapple or strawberries.
- Sweetener: You can substitute for your favorite liquid sweetener or leave it out if you feel like your
- Coconut Milk: If you can’t do coconut milk, I recommend using a plant based creamer in it’s place to help maintain the creamy body of the base.
- Spice: If you don’t like spice, feel free to leave the chili seasoning out. This sorbet is not spicy, just nice and warming with the spices. If you do want it spicier, feel free to add a touch of cayenne if desired.
Storing Your Mango Sorbet
I like to place a metal loaf pan in the freezer while prepping my sorbet. When ready to pour, add your sorbet to the metal pan and it should help keep it chilled as you spread it in the pan. Cover with foil and then place in the freezer for up to 1 month.
More Sweet Recipes
A vegan Chili Lime Mango Sorbet recipe that is creamy, tangy, sweet and spicy all at once. Made with fresh lime, coconut and chili spices.
- 3 cups frozen mango
- 1/2 cup canned full fat coconut milk
- Juice and zest of one large lime
- 2 tbsp maple syrup
- 1–2 tsp chili lime seasoning
- Add all ingredients to a high speed blender or food processor and blend until completely smooth. If your blender comes with a tamper, use it to help make sure you are blending all of the frozen fruit. If using a food processor, scrap down the sides as needed while processing until smooth.
- I like to use a loaf pan to pour it in and will top with coconut flakes and extra spice. To store, cover with foil and then place in the freezer.
Use full fat canned coconut milk for best results. To make it even more creamy, I typically will not shake the can before opening it. Most of the cream tends to settle to the top, so I will measure that into my measuring cup and pour in to blend.
You can replace the coconut milk with a vegan creamer of choice.
I used frozen mango that I purchased from the freezer section of my grocery store. However, you can make this more naturally sweet by using fresh mango that you freeze yourself. Cut and scoop out your ripe mango chunks and place on a parchment lined tray and pop into the freezer for a few hours then store or use as desired.
Keywords: mango sorbet, vegan mango sorbet, chili lime mango sorbet, dairy free desserts
Did You Try This Recipe?
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