Mango Coconut Sorbet

Try this sorbet as an exotic alternative to ice cream. Coconut milk makes the mixture creamy.

from Meals That Heal High Blood Pressure

Try this sorbet as an exotic alternative to ice cream. Coconut milk makes the mixture creamy.

Mango Coconut Sorbet

IngredientsNumber of servings: Serves 6

  • 4 cups fresh or frozen mango chunks
  • 1 fresh or frozen banana
  • 1/3 cup sugar
  • 1/2 cup reduced-fat coconut milk
  • 1/2 teaspoon coconut extract
  • 1 tablespoon triple sec (optional)
  • 1/4 teaspoon of ground ginger

    How to make it   10 minutes, plus 4 hours chilling time

  • 1

    Put the mango, banana, sugar, coconut milk, coconut extract, triple sec (if using), and ginger in a food processor. Process until smooth, stopping to scrape down the sides occasionally, about 2 minutes.

  • 2

    Pour into a shallow metal pan. Cover and freeze until frozen solid, at least 4 hours or overnight. Break the mixture into chunks with a sturdy knife (or if your pan is somewhat flexible, twist the opposite corners and push up from the bottom to loosen the whole frozen sheet from the pan; then break it into chunks). Process in a food processor until soft and snowy but not melted, about 1 minute. Stop occasionally to make sure there are no big chunks in the mixture.

  • 3

    Mound into cups and serve.

  • 146 cal, 2 g fat (1 g sat), 30 g carbs, 1 g protein, 2 g fiber, 0 mg chol, 6 mg sodium, 12 mg calcium

    Nutritional Information(per serving)

    • Calories: 146
    • Fat: 2 g
    • Saturated Fat: 1 g
    • Cholesterol: o mg
    • Sodium: 6 mg
    • Carbs: 30 g
    • Protein: 1 g
    • Fiber: 2 g
     

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