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Mango sorbet

1. Cut up enough mangos to fill approximately three quarters (3 cups) of an old quart ice cream container.

2. Place the mango slices into the blender, add  1 tablespoon of lime juice, 2 tablespoons of coconut milk powder, quarter cup of sugar and a quarter cup of water and blend the mixture.

3. Pour mixture into container and put to freeze (if you are using stringy mangos, strain the mixture).  Take out mixture about every hour and stir it for a minute so it doesn’t become solid ice.  Do this times every hour at least four times.  The sorbet should take about 8 hours total freezing time before being ready for serving.

  • If you have an ice cream maker just pour mixture in and follow the manufacturers instructions
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