We’re just itching for spring around here. It was really nice over the weekend, but we’re straight back into winter today with loads of snow. No complaints from me, though! I don’t mind an excuse to wear my long sleeve shirts.
If you just so happen to be in a place that’s warmer than 30 degrees (f) today, you should try this recipe out. It was sort of an experiment loosely based around this about.com Thai mango sorbet recipe. It’s really good, and takes only a few ingredients. It’s dairy free and relies mostly on natural sugars. If you have Popsicle molds, get them out!
Mango Strawberry Sorbet Recipe
makes about 4 cups
- Two ripe mangos
- 4-6 ripe strawberries
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 cans coconut milk (FULL FAT!)
Peel and cut mangos in large chunks. Remove the greenery off strawberries. Place mangos, sugar and lemon juice in a blender. Blend until smooth.
Open up the cans of coconut milk and scoop out the top “cream” first. Chaokoh and Thai Kitchen brand coconut milk have the best/most creamy texture. If there’s any watery stuff, discard. It’ll make your sorbet icey (which is perfectly fine if you’re making ice cream pops).
Freeze according to your ice cream maker’s instructions. I have this cuisinart ice cream maker, I highly recommend it if you don’t have one. I’ve found it’s best to serve immediately or let it cure for up to 4 hours before serving. If you let it cure longer, you may have to bust it out of the freezer 15 minutes prior to serving so it can soften. Enjoy!
Alternatively, you can follow the freezing instructions on the original recipe’s page. It doesn’t require an ice cream maker, just a freezer and some patience.