- 10 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 500g frozen mango chunks
- 1 small tin (160ml) coconut cream
- 3 tablespoons maple syrup, or to taste
- 1 lime, zest finely grated and juiced
- A pinch of salt
- To serve (optional): half a fresh mango, cut into thin slices
- To serve (optional): a pinch of chilli powder
Let's cook
- Leave the frozen mango on the side for 5 minutes, so it softens very slightly. This makes it easier to blend smooth.
- Put the mango, coconut cream, maple syrup, most of the lime zest, the lime juice and the salt in a food processor. A food processor copes better with frozen fruit than most blenders.
- Blend for 2 to 3 minutes, stopping now and then to scrape down the sides, until it is thick, completely smooth and looks like soft ice cream. Taste and add a little more maple syrup or lime if you like.
- For soft sorbet, serve straight away. For firm scoops, spread it into a lidded freezer box and freeze for 1 to 2 hours.
- If it has frozen solid, leave it out for 10 to 15 minutes to soften before scooping.
- Scoop into chilled glasses or bowls. Lay a few slices of fresh mango beside it, scatter over the last of the lime zest and add the tiniest pinch of chilli powder, if using.
Tips
- Chill the glasses in the freezer for 10 minutes first, so the sorbet does not melt as you serve.
- Dip the scoop in hot water between scoops for neat, smooth balls.
- Coconut cream is thicker than coconut milk. If it has split in the tin, stir it before measuring.
Swaps
- No maple syrup: use golden syrup or agave syrup.
- Other fruit: frozen pineapple or a mix of mango and passion fruit work well.
- For children: leave out the chilli.
Tags
In Plant powered.
None of the 14 allergens is in this recipe as written. Coconut is not counted as a tree nut under UK rules. Some chilli powders are blends, so check the jar if you are using it.
Check every packet for allergens.