Mango Coconut Sorbet

Photo by: Joseph De Leo
Spring_003

by nannydeb

over 2 years ago

This recipe was entered in the contest for Your Best Mango Recipe.


jjones's Testing Notes:

Mango coupled with ginger and coconut milk in nannydeb's sorbet yields a refreshing treat that's as smooth as silk. I loved how balanced the final product was -- the bright acidity of lime juice, the tingle of spicy ginger, and the smooth tropical breeze provided by the coconut milk was rounded out perfectly by the floral sweetness of the mango. Note: I added the juice of another lime before putting the mixture in the ice cream maker and recommend that you do, too.

It's gettin' to be that time of year for frozen treats! This sorbet can be eaten right after freezing it in your ice cream freezer or keep it frozen 'til it gets a little hotter outside.

Serves 6 - 8

  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon freshly grated ginger
  • 2 large ripe mangos, peeled & chopped
  • 1 13.5 oz. can Lite coconut milk
  • 1/4 cup freshly squeezed lime juice
  1. In a saucepan, bring the water, sugar and ginger to a boil. Reduce heat and keep at a low boil for about 5 minutes. Set aside to cool.
  2. Puree the mango with the cooled ginger syrup until smooth. Add the coconut milk and lime juice and mix well. Add more lime juice to taste.
  3. Pour the mixture into your ice cream maker and follow freezing instructions.
  4. At this point the sorbet can be eaten as a softer sorbet or put it in the deep freeze for a more frozen consistency.
Edamam

Nutrition Info:

PER SERVING:

  • 208 calories
  • 2g total fat
  • 1g saturated fat
  • 0mg cholesterol
  • 4mg sodium
  • 51g carbohydrate (2g dietary fiber, 49g sugar)
  • 1g protein
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