Ingredients:

  • 3 cups (450g) frozen mango chunks
  • 1/2 cup (120ml) full-fat coconut milk (canned)
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) lime zest
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15g) toasted coconut flakes
  • 4 fresh mint leaves

Instructions:

  1. Add the frozen mango chunks, coconut milk, lime juice, and maple syrup to your high speed blender.
  2. Start on the lowest speed and quickly ramp up to high. Note: This prevents the blades from jamming
  3. Use the tamper to push the fruit down into the blades until the mixture is velvety and smooth.
  4. Stop the blender. Use a silicone spatula to scrape any residue off the walls.
  5. Pulse on high for 15-30 seconds until the sorbet holds a soft peak and looks glossy.
  6. Pour the mixture into a bowl and fold in the lime zest by hand. Note: Blending the zest can make it taste bitter
  7. Scoop into chilled bowls for an immediate soft serve texture.
  8. Optional: Transfer to a container and flash freeze for 30 minutes for a firmer scoop.
  9. Garnish with toasted coconut flakes and fresh mint leaves.