I'm so excited to share this treat with you today because I absolutely loved it! The combination of tropical flavours and cold, creamy texture make this the perfect refreshing dessert for the end of summer! Plus its vegan and super easy to make!
I happened to have all the ingredients on hand for this mango-coconut sherbet I had seen on The Novice Chef's blog. But I wanted to adapt it so that it was more of a soft-serve consistency - for one thing, I don't have an ice cream maker, and secondly, I've always preferred soft-serve ice cream to the harder type.
So I figured I could use the concept of the popular banana soft-serve and still incorporate the mango, lime and coconut. By using frozen fruit and a smaller amount of liquid than the original recipe, I managed to get an ice cream-like consistency that I could enjoy right away, without needing to wait hours for it to freeze first! I was also able to reduce the amount of sugar by using ripe fruit.
I thought it was best when eaten immediately, but since this recipe makes a lot, you can also freeze the leftovers and then thaw on the counter before serving to let it soften again.
I also loved the addition of the crunchy toasted coconut on top, so don't leave that out!
Mango Coconut Soft Serve
Adapted from Cooking Light, as seen on The Novice Chef
2 cups mango chunks, frozen (I used one whole mango)
1 medium frozen banana, chopped
1/4 cup sugar
1 tbsp fresh lime juice
Zest of one lime
1 cup coconut milk from the carton (I used the vanilla flavour)
Lightly toasted unsweetened shredded coconut for topping (as much as you like!)
Place all ingredients (except the coconut) in a blender and process until smooth.
Serve immediately, with toasted coconut sprinkled on top. Freeze any leftovers in a freezer-safe container to enjoy later!
Makes about 2 cups.