Creamy Mango and Coconut Sorbet

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.