{A tropical decadence: vegan mango-coconut sorbet}


Note the title….this is a dessert. And one you can enjoy occasionally. It is super easy, takes less than 10 minutes to make and it’s devoid of processing and preservatives found in most ice cream or sorbets products. Plus – only 3 ingredients and no extra sugar is added. What else can you ask for in a healthy dessert? Coconut milk is very tasty and I find it makes a great vegan substitute for lactose derived ingredients. One of the cons is its high saturated fat content. But what many of you don’t know is that the kind of fat it contains is different from that derived from animal products. And yes…your body can tell the difference. There is a controversy wether coconut milk is good or bad for you. Well, I’ve broken down the information for you so you can be the judge:


– Coconut milk is high in a type of saturated fat called medium-chain fatty acids, which are processed differently than saturated fat from animal products. These types of fats are absorbed quickly by your body and used as an immediate source of energy instead of being stored as fat for later use. Most saturated fat derived from animal products is stored in the latter form.

– It is also considered a laxative (in larger doses), according to “Natural Standard Herb & Supplement Reference: Evidence-based Clinical Reviews”. This point favors the occasional use to promote cleansing and detoxing of the digestive tract.

– It stimulates metabolism. Reason for which many bodybuilders use it as a healthy fat source in their smoothies and shakes or in their dessert dishes.

– Coconut milk does has a low “glycemic index;” that is, it does not cause blood sugar to increase abruptly. This point explains why many dietitians and chefs include this ingredients in diabetic meals and furthermore in desserts. It is also used in Thai and Tropical cuisine.

– It contains lauric, capric and caprylic acids which can enhance immune function by providing anti-fungal, anti-bacterial and, antiviral properties.

– Some of its ingredients may also provide anticancer benefits. This is due to kinetin riboside, a compound shown to inhibit the growth of multiple myeloma and many other cancers in animal studies including prostate, colon, breast cancer, and lymphomas.




2 cups frozen mango chunks
1/2 cup coconut milk
lime zest from 1/2 lime



1. Put all the ingredients into a food processor or blender and churn until creamy smooth! (takes from 5-8 min)


If using a small food processor I recommend cutting the mango chunks into smaller pieces so you don’t overwork your processor!


2. Serve with lemon rind or coconut flakes on top. Enjoy immediately!

Serving Size: 2

Nutritional Information:
253 cal per serving.

Vegan mango-coconut sorbet


Vegan mango-coconut sorbet

3 thoughts on “{A tropical decadence: vegan mango-coconut sorbet}

  1. Pingback: HHW’s Top Recipes for Spring | HealthY, HaPpy & WhOle

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