Hands-on Time
5 Mins
Total Time
2 Hours 30 Mins
Yield
6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)
Photo: John Autry; Styling: Cindy Barr

How to Make It

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.

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