Directions. Place the mango in a blender with the honey and ¼ cup of the coconut milk.
Blend for 15 seconds, pulsing if necessary, then scrape down the sides of blender with a spatula. Add the remaining ¼ cup coconut milk and first pulse, then blend, adding more coconut milk, if needed, by the tablespoonful, until the mixture is smooth.
Serve immediately, or for firmer sorbet, freeze in an airtight container for 15-20 minutes.
Mixture may be kept in the freezer for up to a week. Allow to soften slightly at room temperature before scooping.
Ingredients
1 pound (3 cups) frozen mango chunks
¼ cup honey
½ cup light coconut milk, plus more as needed
Makes 4 servings
Serving size: 3/4 cups sorbet
Calories 160; Total Fat 2 g; (Sat Fat 1. 5 g, Mono Fat 0 g, Poly Fat 0 g); Protein 1 g; Carb 38 g; Fiber 2 g; Cholesterol 0 mg; Sodium 5 mg
Excellent source of: vitamin C
Good source of: vitamin A
Note: oil, salt, pepper and water are not counted toward the ingredient total in the Three Ingredient Recipes series
