Mango Coconut Sorbet
Try this sorbet as an exotic alternative to ice cream. Coconut milk makes the mixture creamy. [ingredients-list title=”Ingredients” serving_size=”Serves 6″]
Try this sorbet as an exotic alternative to ice cream. Coconut milk makes the mixture creamy.
[ingredients-list title=”Ingredients” serving_size=”Serves 6″]
[ingredients-left]
- 4 cups fresh or frozen mango chunks
- 1 fresh or frozen banana
- 1/3 cup sugar
- 1/2 cup reduced-fat coconut milk
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[ingredients-right]
- 1/2 teaspoon coconut extract
- 1 tablespoon triple sec (optional)
- 1/4 teaspoon of ground ginger
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[/ingredients-list]
[step-list-wrapper title=”How to make it ” time=”10 minutes, plus 4 hours chilling time”]
[step-item number=”1″ image_url=”” title=”” ]
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.
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[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]
Mound into cups and serve.
[/step-item]
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
[nutrition-info calories=”146″ calories_fat=”” fat=”2 g” sat_fat=”1 g” choles=”o mg” sodium=”6 mg” carbs=”30 g” sugars=”” protein=”1 g” fiber=”2 g”] [/nutrition-info]
[/step-list-wrapper]