Mango–Coconut Sorbet

By Charles Sayegh

Mango Sorbet
4 to 5 mangos, peeled and flesh removed
1½ cups confectioner’s sugar
1 lemon, freshly squeezed
Coconut Sorbet
2 cans classic (not lite) Roland coconut milk
2 cups confectioner’s sugar

  1. Combine mangos with a few drops of warm water in a blender. Blend. Add sugar and lemon, and blend until smooth. Set aside in a bowl.
  2. Add coconut milk and sugar to the blender and blend to combine. Pour coconut and mango mixtures into a 64-ounce loaf pan, alternating flavors. Cover with foil and freeze overnight. You might have some extra purée left over; freeze in a separate cup as a snack.


Yield: 8 servings

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