White Chocolate Coconut Cookies with Mango Sorbet
Yield: I pint of sorbet and 2 dozen cookies
  • 2 large, ripe mangoes (about 2 lbs.)
  • ⅔ cup sugar
  • ⅔ cup water
  • 4 tsp. freshly squeezed lime juice
  • 1 tbsp. dark rum*
  • Pinch of salt
  • 1 batch of Coconut Chocolate Chip Cookies (with white chocolate chips!)
For the Sorbet:
  1. Peel and pit the mangoes. Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt. Process the mixture until perfectly smooth with no remaining chunks. Chill thoroughly in the refrigerator (overnight is best,) Freeze in an ice cream maker according to the manufacturer's instructions. Store in an airtight container in the freezer.
*Adding the small amount of rum will add a little flavor but also will keep the sorbet from getting too frozen (easier to scoop!) I didn't have any in house so I added a teaspoon of vodka which seemed to do the trick!
Recipe by The Baker Chick at https://www.thebakerchick.com/white-chocolate-coconut-cookies-with-mango-sorbet/