Best Coconut Sorbet With Mango Recipes

Coconut Sorbet with Mango image

Yield Serves 4 to 6

Number Of Ingredients 4

15-ounce can of Coco López-brand cream of coconut
1/3 cup fresh lime juice
3/4 cup water
Accompaniment: mango and toasted sesame seeds

Steps:

Coconut Mango Sorbet image

Yield Makes about 1 pint

Number Of Ingredients 7

3/4 cup water
1/4 cup sugar
1 large mango, peeled, pitted, and chopped
3/4 cup unsweetened pineapple juice
1/4 cup well-stirred canned cream of coconut
2 tablespoons fresh lime juice, or to taste
a pinch of freshly grated lime zest

Steps:

In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

Lychee Coconut Sorbet with Mango and Lime image

Yield Makes 4 dessert servings

Number Of Ingredients 7

1 (15- to 20-oz) can lychees in syrup
1/2 cup well-stirred sweetened cream of coconut (preferably Coco López brand; not coconut milk or coconut cream)
3 to 3 1/2 tablespoons fresh lime juice
1 firm-ripe large mango (1 lb), peeled and sliced
1 teaspoon finely grated fresh lime zest
Special Equipment
an ice cream maker

Steps:

Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
Serve scoops of sorbet over mango slices.