Raspberry Coconut Mango Sorbet
Green Unit -Rooms 3 and 4
Ingredients
250g cubed very ripe mango
250g fresh raspberries
½ cup full-fat coconut milk
½ cup sugar
Pinch sea salt
½ tsp lime juice
Method
1. Add all ingredients to a blender and blend on high until creamy and smooth - 2-3 minutes.
2. Taste and adjust flavor/sweetness as needed, then transfer to a mixing bowl and cover. Set over ice bath to chill.
3. Add your chilled base to the prepared ice cream churning bowl and churn according to manufacturer’s instructions until it looks like soft serve.
4. Transfer to a freezer-safe container and smooth top with a spoon. Cover securely, label and freeze.
5. Serve in ice cream cones during festival.
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