Mango and Coconut Sorbet

In a pot, combine sugar with orange juice, lemon juice and coconut milk. Bring to a boil and simmer until sugar has completely dissolved, 1-2 minutes. Remove from heat and let cool.

Peel mango and cut fruit away from pit. Puree mango and sugar syrup in a blender. Process sorbet in an ice cream maker, according to manufacturer's instructions. Alternatively, pour mixture into a shallow metal pan and freeze about 4 hours, stirring frequently with a fork to prevent large ice crystals from forming.