Mango-Tangerine Sorbet

Thanks to Joyosity for this photo, because we ate all our sorbet before I photographed it!

This has to be one of the easiest desserts I've ever made, and when I served it to a party of food epicureans, they just raved over it and wanted the recipe immediately. You know how you're always begging people to take home some leftover dessert so that it won't be around to tempt you for the next week? Didn't even happen this time. I tried to portion out the leftovers equally because they clamored for it.

I know it may seem weird to make a frozen dessert in the wintertime, but I made this for a party where I was teaching friends how to make sushi, and the fruit combo seemed the perfect fit. I'm definitely making it more this summer; it's mostly frozen fruit with mixed with a bit of syrup and coconut milk.

By the way, I'm not taking a stand on the low-fat/original coconut milk health debate, so use what you like. When mangoes are in season in your area, replace the canned mangoes with five fresh peeled and seeded ones, and 1/3 cup of sugar dissolved in 1 cup of boiling water.

P.S. I think this would make a delicious smoothie, too.

Ingredients

3 14-oz cans sliced mango in light syrup
4 ripe tangerines, peeled and seeded
1/3 cup lime juice (3-4 limes)
2 tsp lime zest
1 tbsp fresh ginger, finely grated
1 tbsp ground coriander seeds
1 14-oz can coconut milk

Instructions

Grate the peel of the limes until you have enough zest before juicing them.

Place all ingredients in a blender or food processor and blend till completely smooth (do this in 2 batches if your appliance is not large enough). Pour into a 9x12 pan and place in the freezer. After 90 minutes, stir the puree well to break up any large ice crystals that may be forming. It is ready to eat as soon as it is completely frozen, about 3-4 hours.

Allow to defrost for at least 15 minutes before serving. Ours had been frozen for more than 24 hours, so it took about 35 minutes before it was soft enough to scoop.

Serves 8-10.