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

[/ingredients-left]
[ingredients-right]

  • 1/2 teaspoon coconut extract
  • 1 tablespoon triple sec (optional)
  • 1/4 teaspoon of ground ginger

[/ingredients-right]
[/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.

[/step-item]

[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]

Originally Published in Reader's Digest

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