One of my favorite things about summer is frozen treats; on those 90-degree days, I always find myself reaching into the freezer for a popsicle or the carton of ice cream. As I’ve mentioned a million times, we’ve been churning a ton of homemade ice cream lately. And it’s all been pretty darn indulgent – lots of egg yolks, heavy cream, etc. Every once in a while it’s nice to lighten things up just a little bit with a fruity sherbet or sorbet. This mango-coconut sherbet is a new favorite and one I wish I’d discovered a long time ago.
You’re going to love the simplicity of this recipe. Throw some mango, sugar, fresh lime juice and coconut milk in your food processor or blender and give it a whirl. Once it’s pureed and smooth, you’re ready to churn! The combination of the mango and coconut milk gives the sherbet a tropical flavor, you’ll swear you’ve been transported to a white-sand beach somewhere in the Caribbean. I’ve been obsessed with coconut milk lately, and it works so well here. The sorbet is wonderfully refreshing, and I just adore the vibrant color! Topped with some toasted coconut for added texture, this mango-coconut sherbet is summer in a bowl.
By Tracey
Mango-Coconut Sherbet
barely adapted from Cooking Light
(Note: this sherbet will freeze pretty solid – remove from the freezer 5-10 minute before serving to let it warm up slightly and make it easier to scoop.)
Ingredients:
- 1/4 cup unsweetened flaked coconut
- 2 cups cubed mango (peeled)
- 3/4 cup sugar
- 1 tablespoon fresh lime juice
- 1 (13.5 oz) can light coconut milk
Directions:
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Spread the coconut in an even layer on the baking sheet. Bake for 5-10 minutes, stirring frequently, until the coconut is golden brown. Don’t walk away, it can burn *very* quickly. Remove the baking sheet to a wire rack and let the coconut cool while you prepare the rest of the recipe.
In the bowl of your food processor (or blender), combine the mango, sugar, lime juice, and coconut milk. Process until the mixture is completely smooth. If desired, transfer to your refrigerator and chill for a few hours (this isn’t strictly necessary, but I always like to get the mixture very cold before churning).
Freeze in your ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and store in your freezer. You’ll want to give it a few hours to firm up before serving. Sprinkle some of the toasted coconut on top of each serving.
Makes about 1 quart.
