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Mango Coconut Sorbet
Rich and creamy mango coconut sorbet
3 ripe mangos
1 can (15oz) coconut cream
2 cups sugar
1.5 cups water
1.5 cups white wine or champaigne
1/3 cup lime juice


Heat water and sugar to boil in 3 qt. pan. Simmer water for 3 minutes. Add white whine or champaign to the water and sugar mixture; simmer for 2 more minutes.

Peel and pit the mangos and place fruit in food processor. Add coconut cream and lime juice to the food processor. Process until smooth (1-2 minutes). Stir the mango, coconut mixture into the sugar mixture.

Cool the mixture in refrigerator for 2 or more hours.

Prepare ice cream maker (note: the quantity here is double what a typical small ice cream maker can freeze). Poor the cooled mixture into the ice cream maker and freeze.

Preparation Time: 3hrs Serves: 10 - 12
Recipe Origin: United States
Submitted by:
Jerry Champlin
United States
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