made by Rachel
I am really in love with mango...well, mango flavored anything (the texture of mango is not my fave). But mango drinks, sauces, salsas, sorbets....I love them all! I messed with a few recipes to get this Mango Sorbet pretty darn perfect. It's smooth and creamy and not too sweet, I hope you like it!
You will need:
2 heaping cups of peeled and diced ripe mango (I have made this with semi-ripe and really ripe, and the really ripe is way better)
1/2-3/4 cup granulated sugar (your call, I tend to go less on the sugar)
Juice from 1/2 of a lime
1 13.5 oz can of coconut milk
1/4 cup of sweetened flaked coconut, toasted*
Put all of the ingredients into a blender and puree until smooth and creamy. If you have an ice cream maker, follow the instructions from here out, using this as your batter. If you don't, simply freeze this batter for a few hours or over night and voila! I find using an ice cream maker makes for a fluffier sorbet where simply freezing it from the blender make it a little more compact.
Top your sorbet with toasted coconut and enjoy!
*I toast the coconut in the oven. I preheat the oven to 350 and spread a single layer of the flakes on a baking sheet and cook until they are just lightly golden brown. It only takes a few minutes and you have to keep an eye on it because it burns easily, and burnt coconut is not tasty...trust me, I have tried to salvage a neglected batch! Depending on your oven, you may need to turn/toss the coconut halfway thru cooking it (my oven cooks the edges of the pan before the center).
Note: I have tried subbing the mango for other fruits and while it is still tasty, it is not the same consistency as with mango. I think mango freezes differently and makes for a creamier sorbet, where other fruits, like strawberries, make it more Italian-ice-like.
2 heaping cups of peeled and diced ripe mango (I have made this with semi-ripe and really ripe, and the really ripe is way better)
1/2-3/4 cup granulated sugar (your call, I tend to go less on the sugar)
Juice from 1/2 of a lime
1 13.5 oz can of coconut milk
1/4 cup of sweetened flaked coconut, toasted*
Put all of the ingredients into a blender and puree until smooth and creamy. If you have an ice cream maker, follow the instructions from here out, using this as your batter. If you don't, simply freeze this batter for a few hours or over night and voila! I find using an ice cream maker makes for a fluffier sorbet where simply freezing it from the blender make it a little more compact.
Top your sorbet with toasted coconut and enjoy!
*I toast the coconut in the oven. I preheat the oven to 350 and spread a single layer of the flakes on a baking sheet and cook until they are just lightly golden brown. It only takes a few minutes and you have to keep an eye on it because it burns easily, and burnt coconut is not tasty...trust me, I have tried to salvage a neglected batch! Depending on your oven, you may need to turn/toss the coconut halfway thru cooking it (my oven cooks the edges of the pan before the center).
Note: I have tried subbing the mango for other fruits and while it is still tasty, it is not the same consistency as with mango. I think mango freezes differently and makes for a creamier sorbet, where other fruits, like strawberries, make it more Italian-ice-like.
