Spring and summer are the seasons for mangos and what better way to enjoy them on hot day than in a refreshing sorbet. This sorbet is best made with ripe mangos that are fragrant and full of colour and flavour.
Mango, Mint & Coconut Sorbet
Author: Chelsea Shine
- 2 large ripe mangos (or 3 medium sized)
- 1 cup white sugar
- 1 cup coconut cream
- 1 tsp lemon juice
- 1 tbsp finely chopped fresh mint
- 300ml whipping cream
- Cut the cheeks of the mango off the stone, scoop out all of the flesh and cut any remaining flesh off the stone.
- Put the mango flesh and sugar in a food processor or blender and blitz until smooth and the sugar has dissolved.
- Next add the coconut cream, lemon juice and chopped mint and blitz for a few seconds until the ingredients have fully combined. Pour the mango mixture into a bowl and set aside.
- Pour the cream into the food processor and blitz until the cream is thick and forms stiff peaks.
- Pour the mango mixture back in the food processor with the cream and blitz for 10-20 seconds until the mango and whipped cream have combined and the mixture is an even yellow colour.
- Pour into a 1.2 litre container such as an ice cream or yogurt contain. Freeze for at least 8 hours or more. Serve with some more fresh mint or fresh fruit.
- If the sorbet is hard to scoop when taken out of the freezer leave it to sit for 10-10 minutes to soften before serving.