Raspberry Coconut Mango Sorbet

Name: Raspberry Coconut Mango Sorbet
Prep time: 45 min
Total time: 45 min
Yield: 11 porsi
Cuisine: Indonesian
Ingredients: 3 cups packed cubed very ripe mango ((3 cups packed equals ~2 large or 3 small-medium mangos)); 1 cup fresh raspberries ((organic when possible)); 1 cup full-fat coconut milk*; 1 cup organic cane sugar* ((or granulated sugar)); 1 pinch sea salt; 1 tsp lime juice

6-ingredient Mango Sorbet with creamy coconut milk and a handful of fresh raspberries. Creamy, tropical (like guava!), perfectly sweet, and delicious for summertime.

⏱ 45 menit 🔨 Persiapan 45mnt 📊 Sedang 🍽 11 porsi 👁 45

Bahan-bahan

11 porsi

3 cups packed cubed very ripe mango ((3 cups packed equals ~2 large or 3 small-medium mangos))
1 cup fresh raspberries ((organic when possible))
1 cup full-fat coconut milk*
1 cup organic cane sugar* ((or granulated sugar))
1 pinch sea salt
1 tsp lime juice

Langkah-langkah

The night/day before churning, set your ice cream churning bowl* in the freezer to chill. Also add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set in refrigerator to chill overnight (or for a minimum of 3-4 hours).
The following day, add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions for 30-40 minutes, or until it looks like soft serve.
Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 4-6 hours, or until firm.
Let thaw at room temperature for 10-15 minutes before serving to soften. Use a hot scoop to ease serving. Will keep securely covered in the freezer for 7-10 days, though best when fresh.