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Mango Papaya Sorbet

Try this no sugar added sorbet for a nice dessert this summer!


Fresh papaya is a good source of dietary fiber and potassium. It's also a very good source of vitamin A, vitamin C and folate. 

Majority of the papaya we find in Canadian grocery stores is grown in Hawaii, but did you know a devastating disease almost wiped out the entire crop in the early 1990's!? A virus called papaya ringspot carried from plant to plant was discovered in Hawaii and by mid 1990's it had wiped out the majority of papaya trees. Researchers turned to biotechnology and essentially vaccinated the fruit to protect it from the virus. The improved plant was named the Rainbow Papaya (completely safe to consume). Let's give it up to biotech because without its use, the Hawaiian papaya industry would have been wiped out completely and we wouldn't have this nutritious fruit today.


makes ~30 scoops



  • 4 Mangos (about 4 cups)

  • ½ Large papaya (about 4 cups)

  • 1 cup Coconut milk

  • Juice from 3 limes



  1. Peel and dice the mangos.

  2. Cut the ends off the papaya and then cut in half. Scrap out the seeds, then peel and dice the papaya.

  3. Freeze the mango and papaya for ~4 hours

  4. In a large food processor, puree the mangos, papaya, coconut milk and lime juice.
    If you don’t have a food processor, you can use an immersion blender.

  5. Transfer to a freezer safe container and freeze for at least 2½ hours.

  6. To serve, let defrost slightly and then scoop.

  7. Enjoy :)

Adapted from: From Farm to Food 

Prepared by: Christine Gemmell

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