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:
Recipe from Cooking Light

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Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 4.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 35.4g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 26mg
  • Calcium: 4mg

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

Preparation

  1. 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.
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