If you’re looking for a perfect Springtime dessert, try this Mango Coconut Cream Sorbet.  It’s one of many delicious “Spring” recipes in The Blooming Platter Cookbook by Betsy DiJulio, recently published by Vegan Heritage Press.
As light and refreshing as it is decadent and delicious, this sorbet would make a great dessert for Passover or Easter.  With only three ingredients, it’s a cinch to make, too. Here’s the recipe:
Mango-Coconut Cream Sorbet
This recipe is from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Betsy DiJulio © 2011, Vegan Heritage Press.
Yield:  about 1 quart
1 (15-ounce) can Cream of Coconut (try Coco Lopez brand “lite”)
2 fresh ripe mangoes, pitted and peeled
Juice of 2 fresh limes
Combine all ingredients in a food processor. Process until completely smooth, scraping down the sides of the bowl as necessary.
Transfer the mixture to a medium bowl. Cover and chill for 3 hours or overnight.
Freeze the mixture in an ice cream maker according to manufacturer’s directions.

In other news: A great recipe from another terrific Vegan Heritage Press cookbook:  “Around the Clock Coffee Cake” from American Vegan Kitchen by Tamasin Noyes is now posted on GoDairyFree.org.

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