Ingredients
| 250ml (1 cup) pure coconut water | |
| 2 makrut lime leaves, roughly torn | |
| 2 tablespoons brown rice malt syrup | |
| 3 cups (approx 500g) frozen mango pieces |
Just like frozen bananas, frozen mango forms the most beautiful creamy sorbet when blended with a little liquid, to make the quickest and easiest frozen treat. You can find frozen mango pieces in the freezer section of most supermarkets. Makrut lime leaves are often wrongly (or should I say offensively) called kaffir lime leaves here in New Zealand – something I’d love to see changed.
Instructions
| 1. | Combine the coconut water, lime leaves and brown rice syrup in a small saucepan and bring to the boil, then reduce to a simmer and cook for 2 minutes. |
| 2. | Remove from the heat and set aside until cold. |
| 3. | Remove the lime leaves (these can go in the compost). |
| 4. | Put the frozen mango pieces into a food processor along with the lime-leaf syrup and pulse until smooth. |
| 5. | Eat straight away for soft-serve or transfer to a lidded container and freeze for 3-4 hours or until frozen firm. |
| 6. | If you’ve left it in the freezer overnight, leave it out on your bench for 20 minutes before eating, to soften slightly. |
Recipes, food styling & photography Emma Galloway
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