Mango-Coconut Sorbet

 

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• Cooking and Prep: 8 h
• Serves: 4
• No Allergens

A delicious frozen tropical treat perfect to cap off a large meal or to cool down on a hot day.

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Ingredients (5)

Mango Sorbet

• 4–5 mangos, peeled and flesh removed

• 1 and 1/2 cups Gefen Confectioners' Sugar

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  Gefen Confectioners' Sugar

• 1 lemon, freshly squeezed

Coconut Sorbet

• 2 cans classic (not lite) coconut milk

• 2 cups Gefen Confectioners' Sugar

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  Gefen Confectioners' Sugar

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Start Cooking

Prepare the Sorbet

1. 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.

2. Add coconut milk and sugar to the blender and blend to combine. 

3. 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.