Mango Coconut Cream Sorbet – Kuchef Thermo Cook

 We love the Mango Coconut Cream sorbet that we have made in just minutes in our Kuchef Thermo Cook. Thermomix cooks among you would know how easy it is to make fruit sorbets and ices by blending a few simple ingredients.
Most recipes begin by milling some raw sugar (into confectioner’s sugar), adding fruit and ice and blending at high speed. We have done this successfully with raspberries and strawberries, but this time we decided to give some mango a go. The addition of cream or in this instance a tin of coconut cream enhances the favour and helps to combine the sorbet. And to let you in on a secret out family is happy to eat this without the sugar. It will not change the consistency of the sorbet if you leave out the sugar!
The image here is of the mango coconut cream sorbet while it is still in the Kuchef Thermo Cook. We tend to make a batch that feeds all seven people and then some more, so we don’t freeze it for long after it is made. It is prone to becoming hard and icy when refrozen. So, are you keen? I served this mango coconut crew sorbet in mini ice cream cones…perfect for the little mouths we have to feed each day.

  • 75 grams sugar
  • 500 grams Frozen chopped mango pieces
  • 1 can 400ml coconut cream, Frozen
  • 400 grams ice cubes


Pre-freeze coconut cream in ice cube tray.
Blitz sugar on Speed 9 for 10 seconds.
Add mango and blitz on Speed 9 for 10 seconds.  Add coconut cream  and blitz on Speed 9 for 10 seconds.  Add ice cubes and blend on speed 9 for a further 40 seconds to 1 minute. 
 * try this without freezing the coconut cream as well.