Nothing says summer dessert like coconut and lime with a mango garnish.
Photography by Kip Dawkins | Styling by Neely Barnwell Dykshorn
Coconut and lime gelato with a generous mango garnish
COCONUT AND LIME GELATO
2 cans full cream and unsweetened coconut milk
3/4 cup fine white sugar
1 tablespoon freshly squeezed lime juice
3 fresh mangoes
store-bought thin sweet wafers
Stir the first three ingredients in a small saucepan over a gentle heat. When all the sugar is dissolved, remove from stove and chill in the refrigerator. When thoroughly chilled, pour the liquid into an ice cream maker. Follow instructions of your ice cream maker for gelato and, when formed, store in a tightly covered container in the freezer until ready to use. To serve, scoop sorbet into a shallow dish lined with fresh sliced mango. Place a thin sweet wafer on the side of the plate and garnish with a sprig of mint or a wedge of lime.
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