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mango coconut sorbet

Posted on May 1, 2013 by Carol DearthFebruary 26, 2016

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!

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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Chef Notes:

About Eggplant

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