Hey, fellow foodies! As the summer heat sets in, I’m craving something cool and refreshing. That’s when mangoes come to the rescue! Here’s my simple yet divine mango sorbet recipe with a hint of toasted coconut flakes. 

What you’ll need: 

• 3 ripe mangos, diced (I like to use Alphonso for their sweetness)
• 1 cup granulated sugar
• 1 cup water
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon lime juice

Let’s get started: 

1. Blend the mangoes until they’re silky smooth.
2. In a saucepan, combine sugar and water. Heat it up, stirring until thesugar dissolves. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes. 

3. Remove from heat and stir in that gorgeous mango puree and a squeeze of lime juice. Let it cool down, then chill it in the fridge.
4. Once chilled, pour the mixture into a baking dish. Cover it with plastic wrap or aluminum foil.
5. Place the mixture in the freezer and freeze for about 2-3 hours, or until it’s frozen solid and scoopable.
6. Every 30 minutes, remove the mixture from the freezer and blend it in a food processor or blender until smooth. This will help break up any ice crystals and give your sorbet a smooth texture. Repeat this process until the desired consistency is reached. This method is often called the “stir-freeze” or “blend-freeze” method, and it allows you to achieve a similar texture to an ice cream maker without the need for special equipment.
7. Meanwhile, toast those coconut flakes in a dry pan over medium heat, stirring frequently, until they’re lightly browned.
8. Scoop your sorbet into bowls, sprinkle with toasted coconut flakes, and serve immediately.

Tips & variations: 

• Use fresh mangoes for the best flavor.
• If you want a creamier sorbet, add a splash of coconut cream or heavy cream.
  
  Experiment with different types of mangoes for unique flavor profiles.