Food Around the World - Mango Sorbet
If I was to serve brunch on the beach, this is how I would finish off the meal. It reminds me of a tropical island, and is a combination of ice-cream I tasted on a recent trip to Mauritius, milkshakes we drank in Thailand, and the freshest mango juice sold in Hong Kong.
500g ripe mango pureed
1/2 cup castor sugar
1 cup coconut milk, can chilled and the liquid part removed
1 egg white
Beat the egg white.
Place the chilled coconut milk in a bowl and beat until it has thickened. Slowly add the sugar. Add the mango puree. Gently fold in the egg white.
Place in a chilled container and freeze overnight.
Serve with toasted coconut and pistachios and garnish with a sprig of mint.
Hint: add 1T chopped preserved stem ginger for extra zing.
500g ripe mango pureed
1/2 cup castor sugar
1 cup coconut milk, can chilled and the liquid part removed
1 egg white
Beat the egg white.
Place the chilled coconut milk in a bowl and beat until it has thickened. Slowly add the sugar. Add the mango puree. Gently fold in the egg white.
Place in a chilled container and freeze overnight.
Serve with toasted coconut and pistachios and garnish with a sprig of mint.
Hint: add 1T chopped preserved stem ginger for extra zing.
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