Ingredients

Instructions

  1. In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
  2. Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
  3. Let cool and add the coconut cream, set aside until needed.
  4. Add the lime juice and chopped mango into a food processor and puree till it is smooth.
  5. Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
  6. Pour into a large, freezerproof container and freeze for 1 hour, until slushy in texture.
  7. Remove the container from the freezer and with an electric mixer break up the ice cystals.
  8. Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
  9. Cover the container and place back in the freezer and leave until very firm, about 4 hours.
  10. To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
  11. This is wonderful on its own, but it is put over the top with the addition of fresh, strawberries, blueberries or raspberries.