Mango-Coconut Sherbet - Weight Watcher Friendly

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

Step-by-step instructions

1. 1

   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.

2. 2

   Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency.

3. 3

   Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm.

4. 4

   Sprinkle each serving with coconut.