1 cup unsweetened coconut flakes, toasted, for serving (optional)
Fat 7g (6g saturated fat)
How to Make It
Spread the mangoes in a single layer on a foil-lined baking sheet. Freeze until solid, at least 4 hours and up to overnight.
Place the frozen mango, cream of coconut, pineapple juice, lime juice, maple syrup, and salt in a food processor. Pulse until the mangoes are finely chopped. Continue to process until smooth, 6 to 8 minutes, scraping down the sides as necessary.
Transfer the sorbet to an airtight container and freeze until firm, at least 1 hour and up to 4 days.
Serve sprinkled with the coconut, if desired.
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