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Passionfruit Mango Sorbet

  • Total: 2 hrs 10 mins
  • Serves: 3-4


3 cups frozen mango chunks

1/2 cup Cocobella Passionfruit coconut yoghurt

2 tbsp Cocobella Straight Up coconut water

1 lime juiced


  1. Place ingredients into a high speed blender or food processor and blend until smooth and creamy. It’s helpful if you blender has a tamper tool to push down the ingredients.
  2. Scoop sorbet into a freezer safe glass container, cover and set in freezer for 2 hours or until firm.
  3. Once ready, thaw for 5-10 minutes then scoop balls of the sorbet into a bowl and top with some of the passionfruit sauce that’s in the yoghurt container plus coconut flakes.

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