All of you who are experiencing this Midwestern backslide back into winter alongside me — this one’s for you. It may be cold with a chance of snow outside, but this mango-coconut sherbet is tropical sunshine in a bowl. Cheers!
Coconut has held its place in the spotlight for the past couple of years. Touted to be a miracle cure for a variety of ailments, coconut oil has been flying off the shelves like crazy. The truth, though, is that no one food is capable of having a profound effect on health, for better or worse. My thought? If you like the taste of coconut, eat it. If you don’t, don’t force it down just because that wellness influencer said so. Chances are they don’t know what they’re talking about anyways.
If you fall into the first camp, this sherbet gets two thumbs up from this coconut lover.
So if you’re suffering through the winter weather like me, just crank up the heat, slap on some sunglasses, and pretend you’re laying under a palm tree while you snack on this. It’s almost the same thing.
Mango-coconut sherbet
Makes 1 generous quart (eight 1/2 cup servings)
3 cups diced fresh mango (about 3 mangos)
2 tablespoons sugar
1 (14 ounce) can full-fat coconut milk
3 tablespoons lime juice
1 tablespoon arrowroot powder (a neutral-flavored thickener)
Toasted coconut flakes, for garnish
- Place the mango pieces in the bowl of a food processor. Sprinkle with sugar and let the fruit macerate for 10 minutes. Puree the mango smooth. Note: If your mangos are super ripe, adding sugar might not be necessary. Just taste after pureeing – if the puree tastes quite sweet, you’ll probably be fine without additional sugar. Do keep in mind, however, that the mixture will taste less sweet after it’s frozen.
- Add the coconut milk, lime juice, and arrowroot powder to the mango puree and blitz several times to thoroughly combine.
- Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to lidded container and place in the freezer for 2-3 hours to firm it up. Remove from the freezer 10 minutes before serving. Serve topped with toasted coconut flakes.
