SafePlates

Ingredients

• 2 ripe mangos, peeled and diced
• 400 ml coconut milk
• 100 ml maple syrup
• Juice of 1 lime
• 1 teaspoon freshly grated ginger

Instructions

1. Place the mango cubes on a baking sheet and freeze for at least 4 hours or overnight until they are completely frozen.
2. Put the frozen mango cubes together with the coconut milk, maple syrup, lime juice, and grated ginger into a high-powered blender.
3. Blend on the highest setting until the mixture is smooth and creamy. If the mixture is too thick, you can add a little more coconut milk to reach the desired consistency.
4. Transfer the sorbet into a suitable bowl and place it in the freezer for at least 2 hours, until it is firm enough to serve.
5. Before serving, let the sorbet sit at room temperature for a few minutes so it is easier to scoop.
6. Serve the mango coconut sorbet in bowls and serve immediately. Optionally, you can garnish the sorbet with fresh mint leaves.