Mango Coconut Sorbet Swirl |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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You can just use one flavor of sorbet, but I think the swirl is much better. Ingredients:
for the mango sorbet |
4/5cup water |
2 large mangos |
3 tablespoons liquid glucose or corn syrup |
juice 1 lemon |
8oz castor sugar |
for the coconut sorbet |
4oz castor sugar |
17oz coconut cream |
9oz coconut milk |
Directions:
1. To make mango sorbet: glucose, combine water, and sugar in a small saucepan and stir over a medium heat until sugar is fully dissolved. Increase the heat and boil for a minute then remove from heat and allow to cool.
2. Peel and de-seed the mangos and puree flesh until very smooth. Combine lemon juice, mango puree and sugar syrup and refrigerate until chilled. Freeze in an ice-cream machine (follow your manufacturer’s directions).
3. For the coconut. Combine coconut milk and sugar in a small saucepan and stir over a medium heat until sugar is fully dissolved. Increase the heat and boil for a min then remove from heat and allow to cool.
4. Stir through the coconut cream and refrigerate until chilled. Freeze in an ice-cream machine (follow the manufacturer’s directions).
5. You want both sorbets to be the same consistency so if the mango is a little more frozen, remove from the freezer for a few minutes. Place tablespoonfuls of each sorbet randomly in a large bowl and swirl to combine.
6. Transfer to an airtight container and cover the surface of the sorbet with cling wrap (this helps reduce the formation of ice crystals). Freeze until ready to serve.
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