As strange as it sounds, today is National Frozen Food Day! Frozen foods originally hit grocery stores shelves in Springfield, Massachusetts in the early 1930s after Clarence Birdseye (yes, that Birdseye) developed a process for freezing foods. In 1984, Congress passed a resolution naming March 6th Frozen Food Day. President Ronald Regan made it official with the statement “I, Ronald Reagan, President of the United States of America, do hereby proclaim March 6, 1984, as Frozen Food Day, and I call upon the American people to observe such day with appropriate ceremonies and activities.”
So what is an appropriate activity for frozen food day? We think spending a few minutes in the kitchen making this mouthwatering Mango-Coconut Cream Sorbet from Betsy DiJulio‘s The Blooming Platter Cookbook might qualify!
Ingredients:
- 1 (15-ounce) can Cream of Coconut
- 2 fresh ripe mangoes, pitted and peeled
- Juice of 2 fresh limes
Directions:
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.
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.
From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.