Thai - Lime & Mango Sherbet
You will receive such accolades for this dish. It makes the best smoothies. I can't wait for the summer to enjoy this treat again.
Please note that the cooking time is freezing time.
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- 1⁄2 cup sugar, superfine
- 1⁄2 cup water
- 3 limes, finely grated
- 2 tablespoons coconut cream, sweet
- 2 mangoes, ripe, large, peeled and pitted, coarsely chopped
- 2⁄3 cup lime juice, fresh squeezed is best
- 1 cup mixed berry (blueberries,strawberries, raspberries, garnish) optional
- exotic fruits, your choice - optional
1In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
2Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
3Let cool and add the coconut cream, set aside until needed.
4Add the lime juice and chopped mango into a food processor and puree till it is smooth.
5Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
6Pour into a large, freezer proof container and freeze for 1 hour, until slushy in texture.
7Remove the container from the freezer and with an electric mixer break up the ice crystals.
8Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
9Cover the container and place back in the freezer and leave until very firm, about 4 hours.
10To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
11This is wonderful on its own, but it is put over the top with the addition of fresh berries (strawberries/blueberries/raspberries) or your choice of exotic fruits.