A delicious frozen tropical treat perfect to cap off a large meal or to cool down on a hot day.
Mango-Coconut Sorbet
Recipe By Charles Sayegh
- Cooking and Prep: 8 h
- Serves: 4
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No Allergens
Ingredients (5)
Mango Sorbet
Coconut Sorbet
Start Cooking
Prepare the Sorbet
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Combine mangos with a few drops of warm water in a blender. Blend. Add sugar and lemon, and blend until smooth. Set aside in a bowl.
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Add coconut milk and sugar to the blender and blend to combine.
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Pour coconut and mango mixtures into a 64-ounce loaf pan, alternating flavors. Cover with foil and freeze overnight.
Tip:
You might have some extra purée left over; freeze in a separate cup as a snack.
