Cool and creamy with a vibrant mango flavor, this mango-coconut sherbet is a must make for tropical fruit lovers. Fresh lime juice brightens up the sherbet and balances the sweetness of the mango – if you like a more pronounced zing, then add the zest as well. A sprinkle of toasted coconut adds texture and makes a delectable topping.

Mango-Coconut Sherbet
Adapted from Cooking Light
2 cups cubed peeled ripe mango
1/2 cup sugar
1 Tbsp fresh lime juice
1 can (13.5 ounce) light coconut milk
1/4 cup unsweetened flaked coconut, toasted

Combine all ingredients in a food processor or blender and puree. Chill mixture for at least 6 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm. Sprinkle each serving with coconut.

Yield – 6 servings (serving size: about 2/3 cup)
Calories – 140
Carbs – 27

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