Mango Coconut Sherbet Weight Watcher Friendly Recipes

MANGO SHERBET

Mango Sherbet image

I got this idea from a recipe for "Mango Soft Serve". I made many adjustments to the original recipe to create this smooth, creamy sherbet with great mango flavor and just the right amount of sweetness. This recipe calls for coconut milk, but heavy cream could be substituted if you prefer dairy. (Note: Cook Time includes time needed for the sherbet to freeze solid.)

Provided by MarthaStewartWanabe

Categories Frozen Desserts

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

5 cups mangoes, peeled and sliced or 3 large mangoes
1 cup full-fat coconut milk or 1 cup heavy cream
1/2 cup mild-flavored honey

Steps:

Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
Into a 5-quart capacity food processor, using the chopping blade (or blender), place all ingredients. Puree until smooth.
Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.

Nutrition Facts : Calories 363.9, Fat 12.8, SaturatedFat 10.9, Sodium 11.1, Carbohydrate 67.4, Fiber 3.4, Sugar 63, Protein 3

MANGO-COCONUT SHERBET - WEIGHT WATCHER FRIENDLY

Mango-Coconut Sherbet - Weight Watcher Friendly image

I leave my canister in the freezer for when I want to make this wonderful sherbet. Give yourself plenty of time as this dessert need 2 hours for chilling. Weight Watcher friendly at 5 points per serving

Provided by Abby Girl

Categories Dessert

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups mangoes (ripe, peeled and cubed, about 2)
3/4 cup granulated sugar
1 tablespoon fresh lime juice
1 (13 1/2 ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted

Steps:

Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Chill mixture until cold.
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency.
Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm.
Sprinkle each serving with coconut.

Nutrition Facts : Calories 153.8, Fat 2.5, SaturatedFat 2.1, Sodium 2.2, Carbohydrate 34.3, Fiber 1.5, Sugar 32.8, Protein 0.7

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