Mango Coconut Sorbet

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

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