Friday, August 21, 2009
Mango Coconut Sorbet
6 cups of peeled, pitted mango flesh. The mangoes should be very ripe and sweet. (5-8 mangoes, depending on the size) *
1 cup coconut cream
1/4 cup lime juice
1/4 cup tequila
Puree mango in the food processor. Add remaining ingredients and blend until combined. Freeze in an ice cream maker according to manufacturer's instructions. Place in a container in the freezer. You may need to defrost for 15 minutes before serving.
* It may sound like 6 cups of mango is a lot, but when you puree it it's reduced to about 4. It fits in a 1 quart ice cream maker.