Mango and Blueberry Coconut Sorbet

Mango and Mango Coconut Sorbet

With the heat wave we’ve got in the UK at the moment, sorbet is exactly what’s needed! 

This sorbet is perfect on a hot day (and we have plenty of those at the moment) – it’s light, creamy and very refreshing; so refreshing, it’s the go-to over ice cream for my family. 

This light sorbet is not only delicious, but it’s super easy to make, only 3 ingredients plus the fruit and can be made with whatever fruit you like! It’s a no churn recipe, which means you can just pop it in the freezer and forget about it… although once you’ve had a taste, you can’t forget about it!

Preparation : 20 minutes 

Setting Time : 6 hours minimum


• 550g Mango

• 260g Blueberries

• 400g Tinned Coconut Milk

• 170g Agave Syrup  

• 200g Caster Sugar 


1. Chop up your mango and set it to one side.

2. In a high powered blender (I use a NutriBullet), combine 270g coconut milk, 115g agave syrup, 135g caster sugar and your mango. Blend it all together until smooth, then set aside in a bowl.

3. Repeat the process with the blueberries and remaining ingredients – 130g coconut milk, 55g agave syrup and 65g caster sugar. 

4. In your chosen tin (I used a 13 x 23 x 7cm loaf tin) pour in your sorbet mix, alternating between the two so you get some layers. Then use the end of a spoon to swirl them together to create the pattern within and on the top. 

5. Place your sorbet in the freezer for a minimum of 6 hours to allow it to fully set. When its set, it’s ready to eat and enjoy! 


• If you make this, tag me on Instagram @caelifestyle or use the hashtag #caebakes • Disclaimer

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