"Sometimes I wonder about my life. I lead a small life - well, valuable, but small - and sometimes I wonder, do I do it because I like it, or because I haven't been brave?" - Kathleen Kelly (You've Got Mail)

Wednesday, August 8, 2012

Mango Coconut Sorbet

Wow! This post is long overdue! So sorry for how dead it's been around here. We're still busy busy getting our house in order....I'll have some room reveal posts soon! Over the last couple weeks I redid our laundry room, Amelia's room and put some finishing touches on Margot's room. It's looking and feeling great!

I really wanted to take a moment and share this sorbet recipe with you. It's just too good not to! I made this for my family earlier this week and it was consumed immediately! Everyone raved about it. Even a couple people who don't care for either flavors loved it. Mango and coconut are two of my favorite things to eat so I was super excited to make this! It met all my expectations and then some! I can't wait to make it again. Someone snapped this photo and posted it on Instagram. I borrowed it since it was the only one taken :)

Mango Coconut Sorbet

3/4 c. white sugar
1/4 c. water
2 c. peeled and cubed ripe mango
13.5 oz. can coconut milk
1 tbsp. fresh lime juice
1.5 tsp. coconut extract
1/2 c. flaked coconut, toasted*

In a small saucepan over med/low heat, combine the water and sugar and stir occasionally until sugar is completely dissolved. Remove from heat. Next, place the mango cubes, coconut milk, lime juice and coconut extract into a blender and pulse until smooth. Add the sugar water and pulse a few more times until well combined. Place mixture into a container with a lid and refrigerate until chilled, at least 3 hours. Once mixture is chilled, place in your ice cream maker and freeze to soft serve consistency. Transfer to a freezer container with lid and freeze 2-3 hours, until firm. Serve topped with toasted coconut*. Makes 6 servings.

*To toast coconut, heat a large skillet over med/high heat (no oil needed) and add coconut. Stir constantly until lightly browned and crunchy, about 5 minutes. Cool and serve.

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