I served this refreshing mango sorbet after the previously mentioned Thai dinner party that we hosted last week. It was a great way to finish a meal full of spicy, rich food. And it was SO EASY to make! The mango freezes into a beautifully creamy texture, even though there’s no dairy in the recipe. And the color is stunning! What really made it dinner-party-worthy, though, was the crunchy addition of Dang Coconut Chips that Carla brought with her when she came to Tokyo (and that made it into last week’s Friday Favorites).
I’ve mentioned how expensive produce is in Tokyo, and mangos are no exception. They range from $5-$10 each. EACH! My original recipe called for puree from 2-3 mangos. I couldn’t justify spending that kind of money, especially when I could buy a huge can of mango puree for the price of just one mango. Which also, fantastically, made this sorbet much easier to make. Especially since the puree that I used already had sugar added.
Alyssa’s Mango Sorbet
makes 8-10 scoops
3 c mango puree
3 tablespoons coconut rum
4 teaspoons lime juice
a pinch of salt
optional: coconut chips for topping
Combine ingredients, mixing well.
Chill overnight, or for at least 4 hours.
Process in an ice cream machine.
Freeze in an airtight container for 3-4 more hours before serving.
Note: if you choose to make your own puree, you may need to add a bit of sugar and water to the recipe to get the desired consistency. In which case, I suggest following this recipe (but add the coconut rum!)
