How long can one hold on to a recipe before actually trying it? One that I’ve had for the longest time isn’t even a complicated one with hard to find ingredients- it’s cilantro lime rice that I originally found on from Perks of Being A Jap which was posted February 19th, 2010. Not bad, it’s only been a little over a year on that one. I think I delayed making it mostly because I was never sure what to serve it with. Finally, when I was meal planning Sunday, it hit me: serve this with black bean salsa soup. And because I also wanted to try a mango-coconut sorbet recipe from my Moosewood cookbook, I decided to go all out with this Cuban-esque* meal.

I started with the mango coconut sorbet because it had to make its rounds in the ice cream machine.

Mango Coconut Sorbet (With Sweetener Substitute) from the Moosewood Collective’s Simple Suppers


  • 2 mangos, peeled and pitted
  • <— 1 can coconut milk (lite)
  • 1/4 c agave nectar



Remove the flesh from the mangoes. I was unable to cut it into chunks for some reason (clumsy, impatient, whatever) so I just gutted the thing and threw the carcass into a bowl, or into the food processor if you’ll be using that.

Pour coconut milk and agave nectar into bowl. Use your blending device of choice to whip the mixture into a frenzy. Pour into waiting ice cream machine, churn per factory instructions or until it’s your preferred ice cream texture.

Dessert isn’t the only thing on the menu tonight, don’t forget about that cilantro lime rice and the black bean salsa soup. I’ll save putting the whole recipe on here and will again just link to my source for the rice recipe again.This rice is GOOD. It tastes like a margarita. A rice margarita.

The black bean salsa soup is so easy, I didn’t even think to photographed the process because it’s such a non process.

Black Bean Salsa Soup


  • 2 15 oz. cans of black beans or 30 oz of cooked black beans
  • 1 1/2 cups vegetable broth
  • 1 cup salsa
  • 1 t cumin
  • chopped scallions
  • 4 T sour cream or plain yogurt


Combine beans, broth, salsa and cumin. Heat over medium heat. Once warmed up, use an immersion blender (or put in a regular blender, then return to pot). Add scallions and a dollop of sour cream or yogurt when serving.


I did try combining the beans and the rice, but I decided that night that I preferred to experience the two things separately. I tested it in the cup I used to measure out the rice and the broth because doing more dishes than needed = ugh.

And this is the finished meal!

Now that dinner is done, back to that ice cream. Here’s how it turned out:

It filled up an entire quart once it was all said and done! I now wish that I had some cute little mint leaves lying around to garnish it with. Since I didn’t have any, I decided not to dress it up anymore either with shredded coconut or an umbrella or anything like that. I think the fancy cup is enough for just me. I did bring the remainder of the sorbet to work with me to keep in the office freezer. I think it’ll be a great mid-afternoon pick me up that no one else will probably want to eat (though to be fair I did offer a taste to most others in the office). It’s delicious, and I am going to start experimenting with lite coconut milk more in an effort to make healthier ice cream and ice cream substitutes. Once you put cups of heavy cream and a few egg yolks in your ice cream, you start to realize just why it’s so damn fattening. More on that later though.

*Cuban-esque because it features black beans, rice, lime, and other tropical fruits.