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Mango-Coconut Sherbet
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2 cups | peeled and sliced ripe mango |
3/4 cup | sugar |
1 TB | fresh lime juice |
1 can | coconut milk |
1/4 cup | flaked coconut, toasted |
Combine all in a blender, until smooth. Pour mixture into an ice-cream freezer and freeze according to manufacturer directions.
When done, spoon sherbet into a freezer safe container and freeze for about 2 hours. Sprinkle each serving with toasted coconut, if desired.
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