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Author Notes: Delicious & refreshing sorbet with a hint of asian flavor. Unique & dairy free!!! —Chef On The Block
milliliters Coconut Milk
teaspoons cinnamon powder
4-inch stalk lemongrass
teaspoon brown sugar
cups mango, chopped into cubes
- In a pot on medium heat, add coconut milk, cinnamon, green chili, lime leaves and lemongrass.
- Bring to the boil while stirring frequently.
- Remove from heat, cover and set aside to infuse for 20 minutes. Then discard of chili, lime leaves and lemongrass.
- In a separate pot, add mangoes, sugar and honey and caramelize for 5 minutes or until soft. Set aside to cool for a few minutes.
- In a blender, add infused coconut milk then add the caramelized mangoes and blend for 1-2 minutes, I like to keep some texture/ small chunks in there.
- Place in ice cream molds and freeze for minimum 1 hour or till your sorbet has set.
- Remove from freezer 10 minutes before serving. (Note: This can be served on its own with a dash of cinnamon on top or with a bowl of mixed fruits.)