Coconut Mango Swirl Sorbet
 
Ingredients
  • 1 cup coconut water
  • ¾ cup granulated sugar
  • 2 (13-ounce) cans unsweetened coconut milk
  • ¼ teaspoon coconut extract
  • 3 cups chopped frozen mango
  • 2½ tablespoons agave syrup
  • 3 teaspoons fresh lemon juice
  • Waffle cones, for serving
Instructions
  1. In a medium saucepan, combine coconut water and sugar. Cook over medium-high heat, stirring often, just until sugar dissolves. Remove from heat and whisk in coconut milk. Pour into a heatproof bowl, cover, and refrigerate until cold, 1 to 2 hours.
  2. Freeze and churn coconut mixture in an ice cream maker according to manufacturer’s instructions.
  3. While coconut mixture is churning, prepare mango mixture. In the container of a blender, pulse frozen mango, agave syrup, and lemon juice until thick and smooth, scraping down sides of blender as needed.
  4. Layer coconut mixture and mango mixture in a freezer-safe, airtight container, as desired. Using a knife or wooden skewer, swirl the flavors together as desired. Cover and freeze until firm, at least 2 hours. Serve with waffle cones, if desired. Freeze in an airtight container for up to 1 month.
Recipe by Victoria at https://victoriamag.com/coconut-mango-swirl-sorbet/