Easy Thai Mango Sorbet

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READY IN: 20mins
Recipe by keeney

thaifood.about.com Quick and simple to make, and there's no stove involved. You only need a blender or food processor. This sorbet is creamier than most, halfway between sorbet and ince-cream, but still light and full of mango flavor. A great do-ahead that can be served plain or with slices of fresh mango and a mint leaf for garnish. Guesing at quantity - will update later.

Ingredients Nutrition

Directions

  1. Slice mangos open and scoop out all of the fruit from the skins. Don't forget the fruit around the stone!
  2. Place fruit in a food processor or blender. Add sugar and pulse for 1 minute, or until all the sugar has dissolved and you are left with a delicious mango puree.
  3. Add coconut milk and lemon juice. Pulse briefly to combine. *At this point you can perform an option step as listed below.
  4. Pour the mano puree into a bowl or container while you continue to use your processor/blender.
  5. Pour the whipping cream into the processor and blitz until the cream forms stiff peaks.
  6. Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-ceram consistency.
  7. Pour into a large yogurt container or similar size tup and place in the freezer. Allow to freeze at least 6 hours - preferably 8.
  8. Serve the mango sorbet in bowls, or scoop into ice-cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10-15 min ahead of serving.) For an adult treat, try drizzling a little coconut liquer over sorbet.
  9. Optional Step.
  10. Some people don't want bits of mango fibre in their sorbet. I actually like it, as I find it enhances the taste of the sorbet - plus it's healthy! But if you'd rather strain it out, here's how. Between steps 3 and 4, pour the mango puree through a strainer placed over a bowl. Use a spatual or wooden spoon to press the pulp against the bottom of the strainer in order to "wring out" every ounce of mango juice. Continue on with steps 4/5.

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