Coconut-Mango-Lime Sorbet

This recipe is our new favorite way to cleanse the palate. It's tart and light and feels so good for you (though there is some sugar involved.)

Coconut-Mango-Lime Sorbet

You'll need:

1 cup sugar

1/2 cup water

2 ripe mangoes

1 coconut (or 2 cans coconut milk)

1 lime

Start by combining the water and sugar to make a simple syrup.  Bring that to a boil, and then reduce the flame to simmer for about 5 minutes.  Remove from heat.

Next, peel and chop the mangoes.  You need between 3 and 4 cups of chopped mango when you're finished, but mangoes are expensive most places (here we currently can get about a dozen for 500 shillings, or roughly 30 cents!) so two large mangoes should get you close enough.  

Next you'll need coconut milk.  I should publish another post detailing how to get coconut milk from coconuts (which, in a nutshell, involves cracking open the coconut, grinding out the meat, blending the meat with water, and squeezing the milk through a strainer.)  Otherwise, get out your can-opener and open two tins.

Now, slice your lime into quarters.  You can see in the photo above how small our limes are in these parts.  Golf-ballish at their biggest.  I use four and slice them in half.  Throw your cut limes (peels on), syrup and coconut milk into a blender and blend for 10 seconds.  It's important that you do not blend the limes any longer than that, as the peels will begin to give the mixture a bitter flavor, while a quick spin mostly gets out the juice without all that work of squeezing.

Now send the whole lot through a fine strainer, and back into the blender.  Add the mangoes to the liquid, and blend.  This time you'll work your way up to High, and blend for a full minute or two.  You want to liquify the fruit.  You have what you need now, but you must strain the mixture one last time to remove all the fibers (which will be numerous) from the pureed mango.  Don't skip this step.  Eating pureed mango is like slurping a mouthful of hair if you don't send it through a strainer first.

Now, 18-20 minutes in your ice-cream maker, plus another 5 or 6 hours in the freezer and there you have it.  Serve with lime wedges to squeeze over-top if you so choose.  And if you don't have an ice-cream maker, you can just pour the whole lot into popsicle molds and you'll be just as happy.  

So good.  

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