No ice-cream maker required in this delicious minimal effort, yet impressive results dessert.
Serves 6
Prep Time: 10 minutes + freezing time
Ingredients
500g frozen mango pieces
1 cup coconut cream
3 Tbsp runny honey
4 Tbsp shaved coconut
Method
Tip the coconut cream into a small food processor or blender. Add the honey and the mango pieces. Blend until smooth. The mixture will be quite thick.
Pour into a container and put it straight into the freezer for a few hours.
Pre-heat the oven to 160°C. Spread the coconut across the base of a small tin. Slide into the oven and cook for 3-4 minutes, until the coconut turns golden brown.
Scoop the sorbet into small bowls to serve and sprinkle with the toasted coconut shavings.
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