Coconut Mango Sorbet

1. 1

   In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat.

2. 2

   Let the syrup cool to room temperature and chill it, covered, until it is cold.

3. 3

   In a blender puree the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth.

4. 4

   Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

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