Simply Magnificent Mango Sorbet

• 1 c coconut sugar (adjust sugar depending on mango’s natural sweetness)
• 1 c water
• 1 tsp coconut extract (optional)
• 4 large mangos, peeled and roughly chopped
• zest and juice of 1 lime
• optional garnishes: thin slices of lime, fresh raspberries, mint leaves

To make a simple syrup: Combine sugar, water, and extract, if using, in a small saucepan over low heat to make a simple syrup. Once the sugar is dissolved completely, set mixture aside to cool completely. Simple syrup can be made a week in advance and kept refrigerated in an airtight container.

Add mango and the lime zest and juice to a blender and puree until smooth. Add prepared simple syrup to the mango mixture and blend until completely combined.

If using an ice cream maker: Churn for about 20 minutes, or according to manufacturer’s instructions. Transfer sorbet to a freezer-safe container and chill until firm.

To make sorbet without an ice cream maker: Pour mango mixture into a shallow baking dish and place it in the freezer. Stir mixture every 30 minutes for at least 2 hours. Transfer sorbet to a freezer-safe container and keep chilled until firm.

To serve: Scoop sorbet into serving dishes and top with optional garnishes, if desired.

Makes 2 pints