Mango-Coconut Sherbet

Mango-Coconut Sherbet Recipe
Photo: John Autry; Styling: Cindy Barr
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.


6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)
Total time: 2 Hours, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 5 Minutes
Total: 2 Hours, 30 Minutes

Nutritional 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


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


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.

David Bonom,

Cooking Light

June 2011
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