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.