SafePlates

Ingredients

• 2 ripe mangos, peeled and diced
• 400 ml coconut milk
• 2 EL agave syrup
• 1 TL lime juice
• 1 pinch of salt

Instructions

1. Place the diced mangos in a blender and purée until smooth.
2. Add the coconut milk, agave syrup, lime juice, and a pinch of salt and continue blending until everything is well combined.
3. Pour the mixture into an ice cream maker and churn into sorbet according to the manufacturer’s instructions. If no ice cream maker is available, pour the mixture into a shallow dish and place it in the freezer for at least 4 hours. During the first two hours, stir every 30 minutes to avoid large ice crystals.
4. Before serving, let the sorbet stand at room temperature for a short time so that it is easier to scoop.
5. Portion the mango coconut sorbet into bowls and serve immediately. Optionally, garnish the sorbet with fresh mint leaves.