Mango & Lime Sorbet (serves 4)
Resource: “Cookshelf Thai: An Ultimate Collection of Step-by-Step Recipes”
6 tbsp superfine sugar
scant 1/2 cup water
finely grated rind of 3 limes
9 tbsp lime juice
2 tbsp creamed coconut
2 large, ripe mangoes
curls of toasted fresh coconut, to decorate
Place the sugar, water, and lime rind in a small pan and heat gently, stirring, until the sugar dissolves. Boil rapidly for 2 minutes to reduce slightly, then remove from the heat and strain into a bowl. Stir in the creamed coconut to dissolve and allow to cool.
Halve the mangoes, remove the pits, and peel thinly. Chop the flesh roughly and place in a food processor with the lime juice. Process to a smooth puree.
Pour the cooled syrup into the mango puree, mixing evenly. Pour into a freezer container and freeze for 1 hour, or until slushy in texture. (Alternatively, use an electric ice-cream maker.)
Remove the container from the freezer and beat with an electric mixer to break up the ice crystals. Refreeze for a further hour, then remove from the freezer and beat again until smooth.
Cover the container, return to the freezer, and freeze until firm. To serve, remove from the freezer and leave at room temperature for about 15 minutes before scooping. Scatter with toasted coconut to serve.
(COOK’S TIP: If you prefer, canned mangoes in syrup can be used to make the sorbet. Omit the sugar and water, and infuse the lime rind in the canned syrup instead.)