Easy Thai Mango Sorbet

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 fresh ripe mangoes
• 1 cup sugar
• 3 tablespoons coconut milk
• 1 teaspoon lemon juice
• 1 cup whipping cream

Recipe

• 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.