If you have a food processor, this delicious Mango Sorbet is easy to make. Just make sure Diced Mango is half-frozen. Canned Coconut Milk often has solid Coconut Oil on top of the can. It is your choice to use the solid Oil as well OR lighter Milk only. After you processed all ingredients, taste the Sorbet. If you like it sweeter, add extra Sugar (OR sweetener), and if more sourness is required, add more Lemon Juice. It is easy to alter the flavour to suit your taste.
Makes
About 800ml Sorbet
Ingredients
500g Frozen Diced Mango *OR diced Fresh Mango flesh
1/2 cup Coconut Milk
4 tablespoons (1/4 cup) Caster Sugar *OR use your favourite sweetener
*Note: If you use Fresh Mangos that are very sweet, reduce the amount of Sugar. Start with 2 tablespoons, then add extra if required.
2 tablespoons Lemon Juice *OR Lime Juice, Pineapple Juice, plus extra
Method
- Thaw Frozen Diced Mango until soft enough to process. *Note: You can use Fresh Mangos. Leave 500g diced Fresh Mango flesh in the freezer until half-frozen.
- Mix Coconut Milk and Sugar. Place all ingredients in a food processor, and process until smooth. If you like it sweeter, add extra Sugar (OR sweetener). If more sourness is required, add more Lemon Juice.
- Transfer the mixture into a container that is at least 1L capacity, and leave it in the freezer for 1 hour OR until firm. *Note: To soften completely frozen Sorbet, leave it at room temperature for 10 minutes OR until softened.
Leave a Reply