Did you ever see a recipe that you just had to have right away? As in drop everything, rearrange your schedule for the day, and get this food into your mouth as soon as possible? It doesn’t happen to me often, but it did happen yesterday. I was looking around at the different blogs from Justafrugalfoodie’s link party, and I noticed a recipe for mango sorbet that hijacked my afternoon. I didn’t have as many mangoes on hand as the recipe called for, and I didn’t want to use white sugar. No matter, I thought, I’ve got that big jug of maple syrup. On top of that, my ice cream mixing bowl that goes with my Kitchen Aid mixer is supposed to be in the freezer for 24 hours before I use it. It’s been sitting in a cabinet since last summer, so it’s nowhere near cold. Despite this list of obstacles, I was going to make this work one way or another. Mango sorbet would be mine before the end of the day.
I decided to make the sorbet with coconut milk because I had a can in my pantry and I thought it would make it a little creamier.
2 ataulfo mangoes
2 tbs. lime juice
1/4 cup maple syrup
15 ounce can coconut milk
- Mix all the ingredients in a food processor. (I love the Chef’n citrus juicer for juicing lemons and limes.)
- If you have an ice cream maker, follow the instructions for your machine. If you don’t have one, you can simply put this in the freezer straight from the food processor. Pour the sorbet into an ice cube tray and freeze it for several hours.
- Once it has hardened, transfer the cubes to an air-tight container. They will need to be softened a bit before serving. Leave them out on the counter for about 30 minutes, and then give them a whirl in a blender or food processor, or just mash them up with a fork.
This recipe costs $4.88 to make, or $.98 per serving. Mango sorbet is a light, delicious dessert that will welcome the warm weather of spring.