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Photo of Mango Coconut sorbet bars(vegan) by Ishika Uppal at BetterButter

Mango Coconut sorbet bars(vegan)

Ishika Uppal
10 minutes
Prep Time
0 minutes
Cook Time
4 People
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ABOUT Mango Coconut sorbet bars(vegan) RECIPE

Its a sugarless, no cook vegan and gluten free recipe.

Recipe Tags

  • Veg
  • Easy
  • American
  • Freezing
  • Dessert
  • Vegan

Ingredients Serving: 4

  1. Crust
  2. 1/2 cup macadamia nuts toasted
  3. 1/4 cup unsweetened shredded coconut
  4. A dash of cinnamon (optional)
  5. 7 medjool dates
  6. Sorbet filling
  7. 2 cups cubed mango (fresh or frozen)
  8. 1/4 cup unsweetened almond milk
  9. A pinch of pink salt
  10. a dash of vanilla extract
  11. 2tbsp coconut oil melted
  12. 1/4 cup dried cranberries for topping (optional)


  1. Line a 9-inch loaf pan with parchment paper for easy removal. Alternatively, you can use a pan with a removable bottom.
  2. In a food processor fitted with an S-blade, chop toasted macadamia nuts, toasted shredded coconut, and cinnamon until a relatively fine crumb is achieved.
  3. Add pitted Medjool dates and process until finely chopped and well combined.
  4. Test consistency by pressing mixture between fingers; if it holds it's shape, it's done!
  5. Press crust mixture evenly into the bottom of the pan. Set aside.
  6. Without cleaning out the food processor, add the mango, almond milk, salt, and vanilla.
  7. Blend until smooth.
  8. With the machine running, gradually add the melted coconut oil through the feeding tube.
  9. Blend until well combined.
  10. Spread the sorbet mixture over the crust and top with cranberries.
  11. Refrigerate or freeze until firm.
  12. Cut into bars.

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Deepika Rastogi
Deepika Rastogi   Jul-24-2017


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