Mango Sorbet with Coconut Cream


1 lb  Frozen Mango Chunks
1 tsp  Lime, zest
1 cup  Water
1 1/2 teaspoons sugar, or to taste

Whipped Topping
1 can  Coconut Milk, chilled
1 tsp  Vanilla Extract
1 tsp  Sugar


Place all sorbet ingredients in blender or food processor. Blend until smooth and creamy. Pour into serving dishes if serving immediately, or into a metal baking dish. If the latter, use the back of a spoon to level the top. Place in the freezer to serve later.

To make whipped coconut cream, open the can of refrigerated coconut milk and scoop out the solidified part. Place it in the bowl of an electric stand mixer and add the vanilla and sugar. Whip for 3 to 5 minutes or until the substance has turned light and creamy. Serve on top of the sorbet.