To toast flaked unsweetened coconut, spread it in an even, single layer on a rimmed baking sheet. Then, bake in a 350° preheated oven for 5 minutes or until golden, stirring once.
Photo by: Photo: John Autry; Styling: Cindy Barr- YIELD: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)
- HANDS-ON:5 MINUTES
- TOTAL:2 HOURS, 30 MINUTES
- COURSE: Desserts, Ice Cream/Sherbet
Ingredients
- 2 cups cubed peeled ripe mango
- 3/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup unsweetened flaked coconut, toasted
Preparation
1. Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
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