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Mango and coconut sorbet

  • 6:15 Prep
  • 0:10 Cook
  • 8 Servings
  • Advanced


  • 500g box frozen chopped mango (see note)
  • 270ml can coconut cream
  • 1 tablespoon lime juice
  • 2 tablespoons caster sugar

Candied lime rind

  • 2 limes
  • 1/4 cup caster sugar


  • 1
    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.
  • 2
    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.
  • 3
    Scoop sorbet into serving glasses. Top with candied lime rind. Serve immediately.

Source: taste.com.au


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