mango coconut sorbet

I like to use canned mango pulp, which I find at our local Indian markets. It is delicious, sweet, and most importantly for this dish, a great time saver!

 

coconut milk and mango puree photo

1 large can (28 oounces) mango pulp 
1 can coconut milk
½ cup superfine sugar
½ teaspoon salt
2 teaspoons fresh ginger, grated
1 teaspoon vanilla extract
2 tablespoons fresh lime juice

Strain mango pulp to remove any large chunks, or puree in blender. In a large bowl, combine all of the ingredients, mixing well. Cover and chill thoroughly, overnight is best.

Pour the mixture into an ice cream maker and freeze following the manufacturer’s directions.

Makes 5 cups sorbet.


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