Mango & Lime Sorbet

#Dessert #FarEast #Thai

Serves: 4

Prep Time: 1h 20 mins (incl. 1h marination)

Cooking Time: 15 mins

Source: Cookshelf Thai

Ingredients:

85g / 3 oz caster sugar

100ml / 3 1/2 fl oz water

rind of 3 limes finely grated

9 tbsp lime juice

2 tbsp coconut cream 2 large, ripe mangoes

curls of fresh coconut, toasted to decrate

Method:

Place the sugar, water and lime rind in a small pan and heat gently, stirring. until the sugar dissolves Boil rapidly for 2 minutes to reduce slightly, then remove from the heat and strain into a bowl or jug. Stir in the coconut cream and allow to cool.

Halve the mangoes, remove the stones and peel thinly. Chop the flesh roughly and place in a food processor, together with the lime juice. Process to a smooth purée and transfer to a small bowl.

Pour the cooled syrup into the mange purée mixing evenly. Tip into a freezer container and freeze for 1 hour or until slushy in texture. (Alternatively, use an electric ice-cream maker)

Remove the container from the freezer and beat the contents with an electric mixer to break up the ice crystals. Refreeze for a further hour, then remove from the freezer and beat again until smooth.

Cover the container, return to the freezer and freeze until firm. To serve, remove from the freezer and leave at room temperature for about 15 minutes before scooping Scatter with toasted coconut to serve.

COOK'S TIP

If you prefer, canned mangoes in syrup can be used to make the sorbet. Omit the sugar and water and infuse the lime rind in the canned syrup instead.