Mango Coconut Sorbet

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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