Santomean Coconut And Mango Sorbet
Santomean Coconut and Mango Sorbet is a refreshing and tropical dessert that is perfect for hot summer days. This dairy-free and vegan-friendly sorbet is bursting with the flavors of coconut and ripe mango, making it a delightful treat for all to enjoy.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons freshly squeezed lime juice
Instructions
- In a blender, combine the diced mangoes, coconut milk, granulated sugar, water, and lime juice. Blend until smooth.
- Pour the mixture into a shallow dish or pan, cover, and place it in the freezer.
- Every 30 minutes, remove the pan from the freezer and stir the mixture with a fork to break up any ice crystals. Repeat this process for about 3-4 hours, or until the sorbet is firm and scoopable.
- Serve the Santomean Coconut and Mango Sorbet in chilled bowls or cones. Enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 4 hours
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 30g
- Fat
- 1g
- Protein
- 1g
Supplies
Blender Shallow dish or pan Freezer
Tools
Fork
Serving suggestions
Serve the Santomean Coconut and Mango Sorbet with a sprinkle of toasted coconut flakes or a slice of fresh mango for an extra tropical touch.
Tips & tricks
For a creamier texture, you can add a splash of coconut rum to the sorbet mixture before freezing.
Cost
$8