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Categories:Viewed: 64 - Published at: 8 years ago
Ingredients
- 12 cup sugar, superfine
- 12 cup water
- 3 limes, finely grated
- 2 tablespoons coconut cream, sweet
- 2 mangoes, ripe, large, peeled and pitted, coarsely chopped
- 23 cup lime juice, fresh squeezed is best
- 1 cup mixed berry (blueberries,strawberries, raspberries, garnish)
Method
- In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
- Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
- Let cool and add the coconut cream, set aside until needed.
- Add the lime juice and chopped mango into a food processor and puree till it is smooth.
- Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
- Pour into a large, freezerproof container and freeze for 1 hour, until slushy in texture.
- Remove the container from the freezer and with an electric mixer break up the ice cystals.
- Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
- Cover the container and place back in the freezer and leave until very firm, about 4 hours.
- To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
- This is wonderful on its own, but it is put over the top with the addition of fresh, strawberries, blueberries or raspberries.
