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.

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