Mango-Coconut Sherbet

This Mango-Coconut Sherbet is pretty much amazing.  I've had my KitchenAid Ice Cream Mixer attachment for over a year or two now, but I've never attempted to make any sherbets!  I was also pleased that this recipe comes together so quickly.  As long as you have your ice cream maker ready, all you need to do is puree the ingredients and then churn!  Within 30 minutes you could be enjoying some homemade goodness.

You can find this recipe in the June 2011 issue of Cooking Light (love that magazine!).

Mango-Coconut Sherbet
Cooking Light, June 2011

Ingredients:
2 cups cubed peeled diced mango
1 (13.5 ounce) can of light coconut-milk
3/4 cup granulated sugar
1 tablespoon fresh lime juice 
1/4 cup unsweetened flaked coconut, toasted

Directions:
Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut. 

Nutrition Information:
Cal: 171
Fat: 4.1g
Sat Fat: 3.8g
Mono Fat: 0.1g
Poly Fat: 0g
Protein: 1.1g
Carb: 35.4g
Fiber: 1g
Chol: 0mg
Iron: 0.4mg
Sodium: 26mg
Calcium: 4mg