Coconut Mango Sorbet with Ginger



One night after dinner I wanted something sweet and fruity, so I threw together this incredibly simple sorbet. Mango is perfect for sorbet, since there are no pesky seeds or skin to worry about.



2c frozen mango chunks, thawed in water for 5 minutes, then drained.

3T coconut cream

1/2 inch of fresh ginger

shredded unsweetened coconut to garnish


Puree mango in food processor with ginger; add coconut cream and blend. Serve in vintage champagne coupes if you’re feeling fancy. Garnish with shredded coconut. Makes 2 servings. (Or 1, if we’re being real, here…)




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