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Mango-Coconut Sherbet

Photo: John Autry; Styling: Cindy Barr
Hands-on time 5 mins
Total time 2 hrs, 30 mins
Yield 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)
To toast flaked unsweetened coconut, spread it in an even, single layer on a rimmed baking sheet. Then, bake in a 350° preheated oven for 5 minutes or until golden, stirring once.

Ingredients

  • 2 cups cubed peeled ripe mango
  • 3/4 cup granulated sugar
  • 1 tablespoon fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • 1/4 cup unsweetened flaked coconut, toasted

Nutrition Information

  • calories 171
  • fat 4.1 g
  • satfat 3.8 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 1.1 g
  • carbohydrate 35.4 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 26 mg
  • calcium 4 mg

How to Make It

  1. Combine cubed mango, sugar, 1 tablespoon 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. Sprinkle each serving with coconut.