Creamy Coconut Mango Sorbet

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Subtitle: A Refreshing Dessert Inspired by Tropical Thai Cuisine

Ingredients:

For the mango puree:
• 2 ripe but firm mangoes (about 1 pound)
• Juice of half a lime

For the sorbet base:
• 1 can full-fat coconut milk (14 ounces)
• 1/4 cup water
• 1/2 teaspoon salt

Instructions:

Step 1: Puree the mangoes
Place the mangoes in a high-powered blender along with the juice of half a lime. Blend until smooth, about 2 minutes. Set aside.

Step 2: Make the simple syrup
Combine the sugar and water in a small saucepan over medium heat. Stir constantly until the sugar has dissolved, about 2 minutes. Remove from heat and let cool completely. This will be used to sweeten the coconut milk later on.

Step 3: Chill the coconut milk
Open the can of coconut milk and pour the thick cream part into a separate bowl. Reserve the liquid portion for another use. Chill both the cream and the coconut milk mixture in the refrigerator for at least 2 hours.

Step 4: Whip the chilled cream
Once chilled, beat the reserved coconut milk fat vigorously using an electric mixer on high speed until stiff peaks form. This should take about 5-7 minutes.

Step 5: Fold in the mango puree
Using a rubber spatula, gently fold the whipped coconut milk fat into the mango puree mixture until no streaks remain.

Step 6: Add the simple syrup and salt
Stir in the cooled simple syrup and salt until well combined.

Step 7: Transfer to a freezer container
Pour the mango-coconut mixture into a freezer-safe container or ice cream maker. Cover and place in the freezer for several hours or until frozen solid.

Serve immediately if making soft serve, or transfer to an air-tight container and freeze for 2-3 more hours for a harder consistency.

Yield: About 1 quart
Difficulty: Easy

Nutrition Facts per serving (1/8th of the batch):
Calories: 141kcal
Carbohydrates: 16g
Protein: 3g
Total Fat: 11g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 1mg
Sodium: 22mg
Potassium: 125mg
Sugar Content: 12g
Vitamin A: 10%DV
Calcium: 10%DV
Iron: 0%DV

Note: For best results, use a good quality full-fat coconut milk that contains only coconut milk and water as its ingredients. The color of the final product may vary depending on the ripeness of the mangoes used. Enjoy!