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. ---------------------------------------------------------------------------
Nutrition
Ingredients
