Name: Coconut Mango Sorbet
Yield: Makes about 1 pint
Ingredients: 3/4 cup water; 1/4 cup sugar; 1 large mango, peeled, pitted, and chopped; 3/4 cup unsweetened pineapple juice; 1/4 cup well-stirred canned cream of coconut; 2 tablespoons fresh lime juice, or to taste; a pinch of freshly grated lime zest

Recipe information

Yield
Makes about 1 pint

Ingredients

3/4 cup water

1/4 cup sugar

1 large mango, peeled, pitted, and chopped

3/4 cup unsweetened pineapple juice

1/4 cup well-stirred canned cream of coconut

2 tablespoons fresh lime juice, or to taste

a pinch of freshly grated lime zest

Preparation

In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

TagsSorbet Frozen Dessert Dessert Coconut Fruit Mango Stone Fruit Vegan Gluten Free 5 Ingredients or Fewer Easy Ice Cream Machine Summer Gourmet

Recipe notes

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