1.25 litres 30 mins
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Coconut, Macadamia & Mango Sorbet


  • x2 700g jars mangoes in juice, drained
  • 1 lime, juiced
  • 4 tbsp maple syrup
  • 400mls coconut cream
  • 100g macadamia’s, (toasted) to finish 


  1. Place mangoes, juice and half of the syrup in a blender. Blend until smooth. Pour into a 2 litre metal vessel suitable to freeze. 
  2. Mix coconut cream with remaining syrup until combined. Dollop large spoonfuls of coconut mixture on top of mango and swirl through with a spoon.  
  3. Freeze overnight. Allow to stand out of fridge for 15 minutes before scooping. Serve scoops sprinkled with macadamias.  
Coconut, Macadamia & Mango Sorbet

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