Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 8

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.

David Bonom
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
5 mins
total:
2 hrs 30 mins
Yield:
6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

171 calories; fat 4.1g; saturated fat 3.8g; mono fat 0.1g; poly fat 0g; protein 1.1g; carbohydrates 35.4g; fiber 1g; cholesterol 0mg; iron 0.4mg; sodium 26mg; calcium 4mg.
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