Mango-Coconut Sherbet

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.

Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)

Total: 2 Hours, 30 Minutes

Recipe from

Hands On: 5 Minutes
Total: 2 Hours, 30 Minutes

Amount per serving

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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jakemelbatsell

Very good. Easy to make. The taste is unique and addictive. Only complaint is that the sherbert is a bit hard and not as pliable as traditional ice cream (but that's to be expected since it substitutes coconut milk for regular milk/cream). If you put the container in the microwave for approximately 30 seconds, it becomes substantially more malleable. Otherwise it is an excellent, delicious, and healthy dessert!

Worthy of a special occasion 05/02/13
SandiePAC

This recipe is so good! Super easy to make, and absolutely delicious!

Outstanding 07/19/11
Meraymond85

Very good, I used frozen and thawed mangos and one fresh mango. Had some coconut palm sugar on hand so I used 1/2 cup. 3/4 cup of sugar would be very sweet. Loved the toasted coconut on top.

Outstanding 07/17/11
sharon1964

This was easy and delicious. Even my picky-eaters were asking for seconds. I followed advice of another reviewer and used 1/2 cup of sugar. More would have been too sweet. This is a keeper with maybe another fruit when I can't find a ripe mango.

Outstanding 07/03/11
abbygirl

Wonderful taste! The only thing that should have been mentioned in the directions, was to chill the mango coconut mixture first before putting it into the ice cream machine. I would do this one again, that is for sure!!!

Outstanding 06/30/11

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COURSE: Desserts, Ice Cream/Sherbet
CONVENIENCE: Entertaining, Family, Freezable, Make-Ahead, Kid-Friendly, 5 Ingredients or Less
MAIN INGREDIENT: Fruits
DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
COOKING METHOD: Blender, Ice-Cream Maker
PUBLICATION: Cooking Light

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