Mango Coconut Sherbet | Recipe
by Danielle Robbins
Surprised by the wonderful sunny days we’ve been getting in Seattle, I decided to make something to match the warm weather I’ve desperately wanted California to send to us. Adapted from the June 2011 issue of Cooking Light Magazine, this Beautiful bright orange sherbet will be perfect for those lazy days lounging in the sun.
Tools:
Ice cream maker (I use the ice cream attachment for my KitchenAid mixer)
Blender
Measuring cups (1cup, ¾ cup, 1 tsp, Pyrex liquid measuring cup)
Knife (for cutting the mango)
Ice Cream scoop! (you can use a spoon, but that’s not as fun)
Ingredients:
2 cups cubed peeled ripe mango
3/4 cup granulated sugar
1 tsp fresh lime juice
13.5 oz coconut milk
Coconut flakes or raspberries to garnish
Directions
Combine cubed mango, sugar, lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary.
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions to soft-serve consistency. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm.
You can sprinkle with coconut, but I’m not a huge fan of the texture of coconut, so I added raspberries. They pair really well with the sweetness of the sherbet.
Enjoy!
