mango coconut sherbet

I am officially back in Montreal, people.  Actually I've been in Montreal for a couple weeks now and it's been a nice return to our apartment and to the city.  One thing that I've officially decided to change this summer is, after eating way too much In'n'Out and mexican food, I gained a lot more weight than I was hoping to.  So, after hearing about a cleanse diet from a friend, the husband and I decided to try this 21 day cleanse.  It's simple.  You don't eat a lot of things which helps with the 'diet' part.  But you do feel much healthier.  Here is the NO list:

• SUGAR
• CAFFEINE
• ALCOHOL
• ANIMAL PRODUCTS 
• (meat, dairy, honey, gelatin)
• GLUTEN

So basically on this diet, it's a lot of fruits, vegetables, proteins, and grains. We've been eating a lot of chickpea dishes, and quinoa salads, that have actually been quite wonderful.  Also, the great thing about this diet, is you get to drink a lot of smoothies.  The hardest part about this diet, which surprised me, is how much I miss or use sugar.  So, in order to get a sugar fix and stop my ice cream cravings, I made this:  Mango Coconut Sherbet.  It turned out so good!  From the original recipe, I made some changes and I think it's something worth making every summer.

MANGO COCONUT SHERBET

adapted from The Novice Chef

Tips:
*Use ripe, sweet mangoes, otherwise the sherbert will not be very sweet or tasty.
*Try to limit the amount of fresh lime juice, add to taste, so that the lime does not overcome the mango flavor.
*If you have time, refrigerate the sherbet mixture overnight, it thickens more and ultimately makes a smoother sherbet.
*If you want a completely smooth sherbet, blend until complete smooth, than strain the mixture into a bowl.  This will get rid of any leftover mango shreds or strings.  However, I didn't strain it and it turned out fine.

Ingredients:

• 2 cups cubed peeled ripe mango, about 3 medium mangoes
  1/4-1/2 cup agave nectar
  1 tablespoon fresh lime juice (add to taste)
  Zest of 1 lime
  1 (13.5-ounce) can coconut milk
  1/4 cup unsweetened flaked coconut, toasted

Combine cubed mango, sugar, 1 tablespoon lime juice, lime zest and coconut milk in food processor or blender. Process until mixture is smooth, scraping sides as necessary.  If you have the extra time, refrigerate this mixture until chilled, or overnight.
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 until firm.
Sprinkle each serving with coconut and enjoy!