Mango-Coconut Sherbet
Recipe: #7472
June 12, 2012
Categories: Mango, Baby Shower, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, Ice Cream Maker, Low Fat, No Eggs, more
"Man this is good! make sure that you use a ripe mango, the riper the mango, the better the sherbet. If your mango is not very ripe increase the sugar up about 1/4 cup . Servings are six 2/3 cup"
Ingredients
Nutritional
- Serving Size: 1 (127.1 g)
- Calories 59.8
- Total Fat - 0.2 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 29.4 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 0.9 g
- Sugars - 7.8 g
- Protein - 0.6 g
- Calcium - 25.6 mg
- Iron - 0.1 mg
- Vitamin C - 20.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine cubed mango, sugar, 1 tablespoon lime juice, lime zest and coconut milk in food processor. Process until mixture is smooth, scraping sides as necessary.
Step 2
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency.
Step 3
Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
Tips
No special items needed.