Mango Coconut Sherbet
I don’t know about everyone else but I am so excited for the upcoming long holiday weekend! Any plans? Only thing we have on the agenda is a little cookout with just the four of us. Which I’m very excited about. Memorial Day always marks the beginning of summer and of course the time to pull out those summer clothes and white pants. However, I have to admit living in South Florida the summer clothes always stay in the closet at close reach and the white pants….well I tend to wear those even before Memorial Day. I like to think that since I live in South Florida I can get away with wearing white jeans year round. However, if you ask my grandmother she would probably disagree. I guess we just won’t tell her!
Getting back to cooking out. What do you have on your menu for this Memorial Day? Burgers? Potato Salad? Corn? BBQ? Yum, all those sound delicious. Some of those are the things that come to mind when I think of a cook out. Another thing I think about is ice cold ice cream. Growing up, we would all head to my grandmother’s house for a Memorial Day cookout and the ice cream maker always made it’s debut. You knew it was summer when the ice cream maker came out. But grandma’s ice cream maker wasn’t like the ones we are all familiar with today. Hers was the one you would have to crank and for my cousins and I it felt like eternity before the ice cream was done. We would sit and watch it and ask “is it ready yet?” And finally it would be time! We would all line up with our bowls and spoons and sit on the porch and all enjoy our ice cream. I still remember it like it was yesterday. Funny how memories like these define what summer or holidays mean to you.
Mango’s are everywhere in South Florida right now and they are delicious too. A neighbor dropped by a few mango’s from their mango tree and they were the perfect excuse to make this sherbet. I also knew this Mango Coconut Sherbet would be a nice and refreshing treat after our cookout. It’s not the traditional ice cream but it’s a nice change. And it’s great to continue the tradition of ice cream, or in this case sherbet, on this upcoming long holiday weekend too.
Have a wonderful long holiday weekend everyone!
Don’t forget to hop on over to the Mommy page for a fabulous GIVEAWAY from Towne & Reese. A chance to win a piece of jewelry from their fabulous line and a 15% discount offer if you want to have fun shopping for your summer accessories.
Mango Coconut Sherbet
2 cups cubed peeled ripe mango
3/4 cup organic cane sugar
1 tablespoon fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted
Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender or food processor; 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 toasted coconut flakes.
Note: To toast flaked unsweetened coconut, spread it in an even, single layer on a rimmed baking sheet. Then, bake in a 350 preheated oven for 5 minutes or until golden, stirring once.
Recipe Source: Cooking Light June 2011 Issue