How to Make Mango Coconut Sorbet | Hilah Cooking

By Hilah Cooking · 270 min

Ingredients

Instructions

1. Heat the 1/2 cup water and 1/2 cup sugar in a small pot or microwave bowl until the sugar dissolves, then simmer gently for about 30 seconds.
2. Stir in the 1/2 cup shredded coconut and let it sit until it turns translucent, about 1 minute.
3. Shake the 13.5 oz can of full fat coconut milk well, then whisk it into the sugar syrup.
4. Refrigerate the mixture or set it in an ice water bath until cooled.
5. Meanwhile, puree the diced mango (about 1 1/2 cups) with the 2 tablespoons lime juice and the 1/4 cup cold water.
6. Fold the mango purée into the coconut mixture and chill until very cold.
7. Pour into an ice cream maker and churn according to the machine's instructions.
8. Serve right away, or transfer to a freezer-safe container with a tight lid and freeze for 1 hour or more for a firmer sorbet.

Summarized from Hilah Cooking's video. Watch it for the details.

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