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…)