Mango Coconut Sorbet

• 1 cup unsweetened coconut milk
• 3/4 cup honey
• 6 cardamom pods, lightly crushed
• 2 teaspoon minced fresh ginger
• 1/4 cup orange marmalade
• 1/2 tsp vanilla extract/vanilla bean paste
• 2 cups chopped mango (fresh, frozen or canned)

1. 1.tn a medium saucepan, combine the unsweetened coconut milk, honey, crushed cardamom pods and minced ginger and bring to a low boil over moderate heat; simmer for 5 minutes. Remove from the heat and let cool for 30 minutes. Strain the mixture into a bowl.
2. 2.turee the chopped mango, vanilla and marmalade in a blender. Add the spiced coconut milk mixture and blend thoroughly. Transfer the coconut-mango mixture to a bowl and refrigerate until well chilled.
3. 3.tcrape the spiced coconut-mango mixture into an ice cream maker and freeze according to the manufacturer's instructions. (I had to let mine freeze overnight to firm up a bit more...then it was perfect!)

unsweetened coconut milk, honey, cardamom pods, fresh ginger, orange marmalade, vanilla, mango

Taken from www.epicurious.com/recipes/member/views/mango-coconut-sorbet-50175252 (may not work)