2 c (about 2 large) very ripe mangoes, cut to small chunks
2T dark or spiced rum
In sauce pot, combine coconut milk and sugar and bring to simmer for 5 minutes, stirring to ensure sugar is dissolved. Turn off heat and stir in apricot jam until dissolved. Cool mixture in ice bath for 30 min.
In blender, combine mango chunks and rum and puree. When cooled, add coconut milk mixture to blender and puree to fully combine.
Pour mixture into frozen bowl of ice cream maker and churn until thickened (about 20 - 30 min.). Transfer to freezer-proof container and freeze.
0 Out of 5 from
You can add this Mango Coconut Milk & Rum Sorbet recipe to your own private DesktopCookbook.