Mango Coconut Sorbet Recipe

Mango Coconut Sorbet Recipe

2/3 cup Water
2/3 cup Granulated Sugar
1 cup Fresh cilantro
2 1/2 cups Frozen mango cubes (let sit out and defrost for about 5 minutes)
1 13.5 Can of full fat coconut milk
juice of one lime
1 pinch salt
Toasted coconut flakes for garnishing
Extra cilantro for garnishing
In a small saucepan, set on high heat, bring the water and sugar to a boil, stirring constantly. Remove from the heat and add the cilantro.
Set aside and allow to steep for 15-20 minutes. Drain through a fine sieve and toss the leaves. If the syrup still feels warm, pop it into the fridge or freezer for a few minutes. Otherwise, proceed to the next step.
Add the cilantro syrup, mango, lime juice, coconut milk and salt to a blender. Puree until smooth (about 60 seconds). Pour into the bowl of an ice cream maker and churn according to the manufactureโ€™s manual.
Once you have finished churning the sherbet, transfer the mixture to a loaf pan. Use a spatula to smooth the mixture out, then cover with plastic wrap (press the wrap down so itโ€™s completely touching and covering the surface of the sherbet).
Place the pan in the freezer until the mixture is solidly frozen, at least 2 hours. Scoop and serve.
Transfer leftovers (if you manage to actually have any) to an airtight container and store in the freezer.


Via Sugar and Cloth


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