It’s time to start with the frozen deserts again. My first of the season: a mango coconut sherbet adapted from this AllRecipes.com recipe for “Creamy Mango Sorbet.” (Personally, I think any “sorbet” that has dairy in it is a sherbet, but maybe I am being picky.)

Ingredients:

• 2 ripe mangos, peeled and pitted
• 1 cup whole milk or cream
• 1 cup sugar
• ½ cup coconut milk
• ½ cup water
• Pinch salt
• Juice from half a lemon

Puree the mango, then mix with all the other ingredients except the lemon juice. You can do this all in one step in a food processor or by using my new favorite kitchen weapon — a stick blender. Then add the lemon juice, mixing thoroughly. Allow to chill in the fridge several hours, then churn in your ice cream maker according to the ice cream maker’s directions.

I find that mango sorbet is a little too one-dimensional, so adding the coconut milk gives the recipe another flavor note. The milk will add some fat, which is a good flavor carrier, but there’s not so much of it to make the dish heavy. Lemon juice and salt both brighten the flavors; I hold the lemon juice back on the theory that it’s less likely to sour the milk when the milk has been mixed with everything else.

Photographs tomorrow.