Mango and Coconut Sorbet
Process mango, coconut cream, lime juice and sugar in a food processor until smooth. Spoon mixture into a 6cm-deep, 9cm x 19cm (base) loaf pan. Cover with plastic wrap. Freeze overnight or until fi…
- Cook20 min
- Total20 min
- Serves2
- LevelIntermediate
Ingredients
- 500g box frozen chopped mango
- 270ml can coconut cream
- 1 tbsp. lime juice
- 2 tbsps. caster sugar
- 2 CANDIED LIME RIND:
- 1/4 cup limes
Method
- Process mango, coconut cream, lime juice and sugar in a food processor until smooth. Spoon mixture into a 6cm-deep, 9cm x 19cm (base) loaf pan. Cover with plastic wrap. Freeze overnight or until firm.
- Meanwhile, make Candied lime rind Using a small, sharp knife, cut rind from limes, removing any white pith. Cut lime rind into thin strips. Place sugar and 2 tablespoons water in a small frying pan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Add lime rind. Boil for 3 to 4 minutes or until syrup thickens slightly and rind is tender. Using tongs, transfer rind to a plate lined with baking paper. Cool.
- Scoop sorbet into serving glasses. Top with candied lime rind. Serve immediately.
