Enchanted Thai Mango Sorbet

Allergens

None

Ingredients

• 4 ripe Thai mangoes, peeled and pitted
• 1/2 cup coconut milk
• 3/4 cup granulated sugar
• 1/2 cup water
• 2 stalks lemongrass, chopped
• 1/2 teaspoon lime zest
• A pinch of sea salt

Instructions

1. In a medium saucepan, combine sugar and water over medium heat, stirring until sugar dissolves. Add the lemongrass, cover, and simmer for 5 minutes. Remove from heat and let steep for 10 minutes.
2. Strain the syrup into a bowl, discarding the lemongrass. Stir in the coconut milk and lime zest. Set aside to cool.
3. In a blender or food processor, puree the mangoes until smooth. Gradually add the cooled syrup mixture while blending until fully incorporated. Season with a pinch of sea salt.
4. Churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours or until firm.

Chef’s Insight

Use perfectly ripe mangoes for a richer flavor and smoother texture.

Notes

The natural sweetness of mangoes may vary, so adjust sugar as needed.