When I was planning the menu for my last cooking class, I wanted to showcase a simple, healthy dessert that would compliment the spicy Thai peanut sauce entree we were making.
Introducing: Coconut Mango Sorbet!
You don’t need an ice cream machine to make it– just a blender or a food processor. It’s super refreshing and was a huge hit with my class. It’s easy to make ahead or in bulk, so you can keep dessert or a healthy snack frozen for the kiddos! There’s a hint of turmeric in this sorbet which accents the beautiful yellow mango color– and adds a really exotic flavor profile. Plus, it’s packed with antioxidants. DEEEEEELISH!
Coconut Mango Sorbet
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Ingredients
- 1 (16oz) bag of frozen mango
- 3 Tb coconut cream
- 1/4 cup heavy cream
- 1 tsp vanilla
- 5 Tb honey
- 1/2 tsp turmeric
- 1/2 tsp fresh ginger (Gourmet Gardens tube)
- 1 tsp fresh lemon juice
- 2 Tb coconut meat
- shredded coconut and mint for garnish
Instructions
- Put all of the ingredients in a food processor and blend until smooth. Put sorbet in the freezer until ready to serve. Top with shredded coconut and mint. (4-6 servings)
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