In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
Let cool and add the coconut cream, set aside until needed.
Add the lime juice and chopped mango into a food processor and puree till it is smooth.
Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
Pour into a large, freezerproof container and freeze for 1 hour, until slushy in texture.
Remove the container from the freezer and with an electric mixer break up the ice cystals.
Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
Cover the container and place back in the freezer and leave until very firm, about 4 hours.
To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
This is wonderful on its own, but it is put over the top with the addition of fresh, strawberries, blueberries or raspberries.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	244.3 Kcal (1023 kJ)
Calories from fat	19 Kcal
		% Daily Value*
Total Fat	2.11g	3%
Sodium	16.68mg	1%
Potassium	407.38mg	9%
Total Carbs	59.33g	20%
Sugars	46.75g	187%
Dietary Fiber	4.87g	19%
Protein	2.87g	6%
Vitamin C	87.2mg	145%
Iron	1.1mg	6%
Calcium	48.4mg	5%

Amount Per 100 g
Calories	65.66 Kcal (275 kJ)
Calories from fat	5.11 Kcal
		% Daily Value*
Total Fat	0.57g	3%
Sodium	4.48mg	1%
Potassium	109.49mg	9%
Total Carbs	15.95g	20%
Sugars	12.57g	187%
Dietary Fiber	1.31g	19%
Protein	0.77g	6%
Vitamin C	23.4mg	145%
Iron	0.3mg	6%
Calcium	13mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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