This mango coconut sorbet starts with the viral two-ingredient trick: frozen mango spun with coconut water until it turns dense and creamy. We add exactly one more thing, a stick of Saltivate Mango Pineapple, which dissolves into the coconut water and carries its lightly salty-sweet flavor through every scoop while replacing some of the sodium you lose in sweat. The color looks like pure mango because it basically is, and each bowl carries half a serving of electrolytes.
Ingredients
Makes one pint, about 2 servings.
- 1 stick pack Saltivate Mango Pineapple
- 2 1/2 cups frozen mango chunks (about 340 g)
- 3/4 cup coconut water (180 ml), plus a splash more if needed
Instructions
- Stir the Saltivate Mango Pineapple stick into the coconut water until fully dissolved.
- Ninja Creami: fill the pint container with frozen mango up to the max fill line, then pour the coconut water mixture over the top. Freeze flat for 24 hours.
- Spin on the Sorbet setting. If it comes out crumbly, add a splash of coconut water and re-spin once.
- Blender: blend the mango and the coconut water mixture, scraping down the sides a few times, until thick and smooth. Eat it soft-serve style right away, or transfer to a loaf pan and freeze at least 4 hours for scoopable sorbet.
- Scoop into two bowls and serve cold.
Serving suggestions and variations
- Swap up to 1 cup of the mango for frozen pineapple chunks; it leans into the Mango Pineapple flavor of the mix.
- Want plain mango-coconut flavor? Use a stick of Saltivate Raw Unflavored instead. It is plain and dissolves clear into the coconut water, adding a light salty edge that makes the mango taste brighter.
- Store covered in the freezer up to 2 weeks. Re-spin a Creami pint before serving, or let a blender batch sit on the counter 10 minutes so it scoops cleanly.
Per serving: about 110 kcal (estimate).
Ratings and reviews
★★★★★5.0 from 1 rating
★★★★★
Max ·
Rated 5 out of 5.
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