Ingredients
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1 cup
water
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1 cup
granulated sugar
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1 tablespoon
freshly grated ginger
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2
large ripe mangos, peeled, chopped
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13.5 ounces
Lite coconut milk
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1/4 cup
freshly squeezed (squoze?) lime juice or more to taste
Directions
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In a saucepan, bring the water, sugar and ginger to a boil. Reduce heat and keep at a low boil for about 5 minutes. Set aside to cool.
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Puree the mango with the cooled ginger simple syrup until smooth. Add the coconut milk and lime juice and mix well. Add more lime juice to taste.
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Pour the mixture into your ice cream maker and follow freezing instructions.
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At this point (if you can't wait) the sorbet can be eaten as a softer sorbet or put it in the deep freeze for a harder consistancy.
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