Mango Coconut Sorbet
(13.5 ounce) can full fat coconut milk
large mango, about
1 1/2 cups
peeled and diced
Prevent your screen from going dark
Combine 1/2 water and sugar in a small pot or microwave bowl. Heat until sugar is dissolved and then allow to simmer gently for about 30 seconds.
Stir in shredded coconut and let sit until coconut turns translucent, about a minute.
Shake coconut milk well and whisk into sugar syrup.
Refrigerate or place in an ice water bath until cooled.
Meanwhile, puree mango chunks with lime juice and 1/4 cup water.
Fold mango into coconut mixture and chill until very cold.
Pour into ice cream maker and let run according to machine instructions.
Once frozen, serve right away or pack into a freezer-safe container with a tight lid and place in freezer for 1 hour or more for firmer sorbet.
Find it online
Pin It on Pinterest
Scroll To Top