Bermuda Sorbet

Bermuda Sorbet

Bermuda Sorbet

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The best Vitamix sorbet on the planet (featuring mango and coconut)

Coconut Cream, Coconut Milk, Mango,


  • mango (frozen) - 2 cups (186 g)
  • coconut cream - 1 cup (240 mL)
  • coconut milk (frozen in cubes) - 1 cup (217 g)
  • ice - 2 cups (434 g)



  1. Pour a can of coconut milk into ice cube trays
  2. Allow to freeze overnight


  1. Add all ingredients into Vitamix container
  2. Ramp from variable speed 1 to 10
  3. Use tamper to push ingredients from corners into blade
  4. Blend on high until smooth (1-2 minutes)


  1. Scoop into serving dish
  2. Top with your favorite toppings
  3. Snap a pic and tag #lifeisNOYOKE
  4. If saving for later, pre-scoop and freeze
  5. Allow 5 min of thaw time before serving scoops
  6. Enjoy!

Useful tips for Bermuda Sorbet

This recipe uses coconut milk ice cubes. We also use these for Coconut Ice Cream, Coco Lime Sorbet, and our Pumpkin Ice Cream, so you might as well always have some in your freezer like we do!

Coconut Cream and Coconut Milk are different ingredients. If you can’t find the cream, coconut milk will do, it’s just a little less creamy 🙂

And finally, you should get a consistency that looks like this. Remember, you’ll need the tamper initially. But it should process without your help for the last bit. (Hoping to make a video and upload it to our YouTube channel soon.)

Bermuda sorbet inside a Vitamix container.