Mango Coconut Sorbet

1. 1

   Peel and pit the mangoes and cut them into chunks.

2. 2

   Place the mangoes in the bowl of a food processor, add the coconut milk and sugar, and whirl until smooth.

3. 3

   Ladle or pour the puree into two ice cube trays.

4. 4

   Freeze for at least 4 hours.

5. 5

   When ready to serve, release the frozen cubes and allow them to soften at room temperature for about 5 minutes.

6. 6

   (They should be soft enough to facilitate pureeing, but not melted.)

7. 7

   Puree in a food processor until smooth, in batches if necessary.

8. 8

   The sorbet puree can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks.

9. 9

   Keep the frozen cubes in a freezer bag until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.