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Strawberry Mango Swirl Sorbet

With Love, Melissa
This swirl of sorbets is the perfect vegan dessert for a hot summer day. The strawberry sorbet is adapted from Smitten Kitchen and the mango sorbet is from Minimalist Baker.
Prep Time 30 mins
Chill Time 2 hrs
Course Dessert
Cuisine Allergy-Free Baking, Alternative Baking, American
Servings 6

Equipment

  • Ice Cream Churner

Ingredients
  

Strawberry Sorbet

  • 1 lb Strawberries, hulled
  • ½ Cup Coconut Sugar
  • 1 Cup Light Coconut Milk*
  • 1 Whole Small Lemon, deseeded and chopped

Mango Sorbet

  • 2 10oz Bags Frozen Mango
  • 1 Cup Light Coconut Milk*
  • ¼ Cup Maple Syrup
  • 2 Tbsp Lime Juice

Instructions
 

  • Blend together all ingredients for the strawberry sorbet and churn in your ice cream maker according to instructions. It took about 20 minutes for mine to thicken. Once finished, I scooped it all and put it into a loaf pan and immediately into the freezer.
  • Blend all ingredients for the mango sorbet. It is a lot thicker than the strawberry, so if your ice cream maker can't do two ice creams in a row, you don't have to churn this one. You can churn it for about 10 minutes to thicken even more (optional).
  • I put them in the same loaf pan and swirled in the middle. Put in the freezer and let thicken more. At least two hours. Enjoy!

Notes

*I used one 13.5 Oz Can of Light Coconut Milk and split it in half so it's about one cup for each sorbet. 
Keyword Allergy Free, Dairy-Free, Ice-Cream, Vegan