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| Servings |
Cups
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Ingredients
- 1-1/2 cups Alphonso Mango Puree
- 3 Tbsp honey
- 1/4 cup coconut milk full fat
- 1-2 tsp lemon juice
- mint fresh
Ingredients
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Instructions
- Puree all ingredients together in a blender
- Transfer to a freezer-safe container; freeze for at least 4 hours
- Let the sorbet come to room temperature for 15-20 minutes to soften before serving
- Garnish with mint leaves
The jars of Pure Indian Foods mango sorbet are 2 cups, not 1.5 I’ve been trying to successfully scale this recipe to use the whole jar, and here’s what I’ve come up with: 2 cups (whole jar puree), 4 tablespoons honey (or to taste, there is a little variation is the sweetness of the jars), 4 ounces coconut milk, and lemon juice to taste. It’s a little creamier than the original recipe, but it works well.