It’s been a really long work week and I must say it was starting to slow my momentum down! But I simply won’t let it. Had to freshen myself up somehow! Sorbet sounded like the perfect idea, it’s quick, refreshing and tends to be healthier than ice cream.
I wanted to infuse my sorbet with a thai flavor as I simply love the combination of coconut milk, lemongrass, lime leaves and added sweetness.
The result was absolutely mouthwateringly pact with flavor – this Thai Mango Sorbet will surely wow your friends.
And guess what’s even better news – this recipe is dairy-free & lactose-free!
- 200 ml coconut milk
- 1 ½ tsp cinnamon
- 1/4 green chili
- 2 lime leaves
- 1 4-inch stalk lemongrass
- 1 tsp honey
- 1 tsp brown sugar
- 2 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.
This can be served on its own with a dash of cinnamon on top or with a bowl of mixed fruits.