Creamy, fruity, refreshing, and vegan. The combination of mango and coconut makes this a perfect dessert to follow a Caribbean or Indian meal.

　　

Ingredients

serves 4 to 6

　　2 ripe mangoes

　　1 cup coconut milk

　　1/4 cup sugar

　　

Step 1

Peel and pit the mangoes and cut them into chunks. Place the mangoes in the bowl of a food processor, add the coconut milk and sugar, and whirl until smooth. Ladle or pour the purée into two ice cube trays. Freeze for at least 4 hours.

　　

Step 2

When ready to serve, release the frozen cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate puréeing, but not melted.) Purée in a food processor until smooth, in batches if necessary.

　　

Planning tip

Step 3

The sorbet purée can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks. Keep the frozen cubes in a freezer bag until ready to serve.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.