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Mango Coconut Sorbet
Rich and creamy mango coconut sorbet |
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3 ripe mangos
1 can (15oz) coconut cream
2 cups sugar
1.5 cups water
1.5 cups white wine or champaigne
1/3 cup lime juice
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Heat water and sugar to boil in 3 qt. pan. Simmer water for 3 minutes. Add white whine or champaign to the water and sugar mixture; simmer for 2 more minutes.
Peel and pit the mangos and place fruit in food processor. Add coconut cream and lime juice to the food processor. Process until smooth (1-2 minutes). Stir the mango, coconut mixture into the sugar mixture.
Cool the mixture in refrigerator for 2 or more hours.
Prepare ice cream maker (note: the quantity here is double what a typical small ice cream maker can freeze). Poor the cooled mixture into the ice cream maker and freeze.
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Preparation Time: 3hrs |
Serves: 10 - 12 |
| Recipe Origin: United States |
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Submitted by: |
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Jerry Champlin
Colorado
United States |
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| This recipe has been viewed 3226 times. |
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