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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To toast flaked unsweetened coconut, spread it in an even, single layer on a rimmed baking sheet. Then, bake in a 350° preheated oven for 5 minutes or until golden, stirring once. Ingredients:
2 cups cubed peeled ripe mango |
3/4 cup granulated sugar |
1 tablespoon fresh lime juice |
1 (13.5-ounce) can light coconut milk |
1/4 cup unsweetened flaked coconut, toasted |
Directions:
1. Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
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