Mango-Coconut Sherbet

By yollymg

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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

Preparation

Step 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.