Mango-Coconut Sherbet

To say 'this summer has been hot' is a major understatement. I live on the gulf coast, and the humidity here takes the heat to another level. It literally takes my breath away. I can hardly breathe when I sit in my hot car before driving to work. I gave up on wearing my hair down; I just throw it up in a ponytail. Our power bill is out-the-wazoo. My hyper dog doesn't even like being outside for very long, and I don't blame him one bit! I'm thankful for the frequent afternoon rain showers that help cool things off, and I'm also thankful for ice cream!

This sherbet recipe has "summer" written all over it. The mango pairs with the coconut just as well as pineapple does. I should re-name this "Mango Colada Ice Cream." The toasted coconut sprinkled on top is like the cherry on top of an ice cream sundae. Don't skip it! It adds a crispy texture and brings out the flavor of coconut in the sherbet.

In order to toast the shredded coconut, you have a couple of options:
(1) Sprinkle it in an even layer on a baking sheet and bake on 350-F for about 5 minutes or until golden.
(2) Place it in a skillet and "toast," stirring frequently over medium heat for several minutes or until golden.


Mango-Coconut Sherbet
Ingredients:
2 cups cubed peeled ripe mango (about 2 large mango or 3 small/medium)
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

Directions:
Combine the cubed mango, sugar, 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-save container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons toasted coconut)

Nutritional Info (per serving): 171 calories; 4.1g fat; 11g protein; 35.5g carbs; 1g fiber; 0mg cholesterol; 0.4mg iron; 26mg sodium; 4mg calcium

Source: Cooking Light