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Mango & Mint Sorbet

May 17, 2011

One of the senior classes at my school made Mango and Mint Sorbet.  I didn’t get to try any, but all the talk had me craving a bowl.  Turns out the stars were alined just right, because I took home a little extra mint from my own class and mangoes were on super-sale at the market!  Sometimes life is just on-point.

Mango & Mint Sorbet
Makes about 4 cups

2 ripe mangos, skinned and sliced or chopped
2 Tablespoons raw honey
3 Tablespoons or 1/4 cup coconut milk
4 teaspoons fresh mint, minced
Optional: 1/4 c. cubed mango

Purée mango, honey and coconut milk in a blender until smooth.  Pour into a 5 cup freezer-safe container.  Stir in mint (and cubed mango).  Seal and freeze for 1 hour.  Remove and stir, then return to the freezer.  Keep in the freezer for about 4 hours, stirring each hour.  (Stirring each hour creates a creamier texture, otherwise the sorbet may be somewhat icy.)

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