Thai Mango Sorbet

Delicious fresh fruit accented with citrus quickly turns in to a refreshing sorbet. Coconut milk is optional, and the batch in the picture I didn't use it, but it does make the final dish creamier.

6 very ripe mangoes
1 1/4 oz palm sugar
1/4 c. lime juice
2 - 4 Tbsp coconut milk (optional)

Melt the sugar and 3/4 c. water in a saucepan. Simmer until the liquid is reduced by half. 

Peel and cube the mango. Place the mango, reduced palm sugar liquid, lime juice and coconut milk if using, in a food processor or blender and puree until smooth. 

Using an electric ice cream maker run for 60 minutes or until thickened. Remove from the ice cream maker and freeze until solid. 

Serve with more fresh chopped mango. 


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