thai - lime & mango sherbet

How To Make thai - lime & mango sherbet

• 1

  In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
• 2

  Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
• 3

  Let cool and add the coconut cream, set aside until needed.
• 4

  Add the lime juice and chopped mango into a food processor and puree till it is smooth.
• 5

  Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
• 6

  Pour into a large, freezer proof container and freeze for 1 hour, until slushy in texture.
• 7

  Remove the container from the freezer and with an electric mixer break up the ice crystals.
• 8

  Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
• 9

  Cover the container and place back in the freezer and leave until very firm, about 4 hours.
• 10

  To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
• 11

  This is wonderful on its own, but it is put over the top with the addition of fresh berries (strawberries/blueberries/raspberries) or your choice of exotic fruits.
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