Mango-Coconut Sherbet - Weight Watcher Friendly - cooking recipe

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

Preparation

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.