Sunday, July 25, 2010

Mango Sorbet

Mango Sorbet with Toasted Coconut

Serves 4 to 6

This mango sorbet is a luxurious, refreshing finish to any meal and has the added bonus of being easy to make—even if you don’t have an ice cream maker.


  • 3 fresh mangos, peeled and pureed in blender (about 2 cups) or 16 ounces frozen mango pulp
  • 1/2 cup simple syrup
  • Toasted coconut for garnish

Directions: (Ice Cream Maker)

  1. Make sure the mango pulp and the simple syrup (2 cups water and 1 cup sugar brought to boil and simmered until sugar has dissolved; chill) are well-chilled.
  2. Pour into ice cream freezer and proceed according to manufacturers directions.
  3. To serve, scoop small portions into glasses and garnish with toasted coconut.

Directions: (No ice cream maker)

  1. Pour pulp/simple syrup mixture into metal 8- by 8-inch cake pan.
  2. Place in freezer.
  3. After 30 minutes, scrape ice crystals up with fork and return to freezer.
  4. Continue to freeze and scrape until the entire pan is slushy and icy.
  5. To serve, spoon scraped ice into glasses, top with toasted coconut and serve.

To toast coconut:

  1. Spread sweetened coconut in an even layer on a baking sheet and place in 350 degree oven.
  2. Stir every 5 minutes until toasted, about 15 minutes, but keep a close watch; it goes from toasted to burned quickly.
  3. Cool and store in an airtight container.


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