Zesty Mango Sorbet

A tropical vacation in your mouth that only requires a blender and a few ingredients! This vibrant mango coconut lime sorbet is so refreshingly simple, you'll wonder why you've been sweating over complicated summer desserts all this time.

Prep time: 15 minutes
Freezer time: 3-4 hours

Ingredients (Serves 4)

• 3 ripe mangos, fresh, peeled and cut into chunks (roughly 600-650g)
• 240 ml full-fat coconut milk
• 120 ml maple syrup
• Juice of 2 fresh limes
• Zest of 1 unwaxed lime

Instructions

1. Start by tossing your juicy mango chunks, creamy coconut milk, sugar, zesty lime juice, and fragrant lime zest into a blender. Pulse until velvety smooth – no lumps allowed!
2. Pour this tropical mixture into ice cube trays and pop them in the freezer until completely solid.
3. Once frozen, transfer these mango-coconut cubes to your high-speed blender. Use the tamper to help create that perfectly creamy, smooth sorbet texture – patience pays off here!
4. Scoop your freshly blended sorbet into a freezer-safe container and let it chill for another 30 minutes. This gives you that perfect, scoopable consistency.
5. Serve in chilled bowls and top with pieces of Grape Tree mango fruit leather and a sprinkle of fresh lime zest for a burst of color and zing!
6. In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and chilli flakes (if using). Add water a little at a time until the sauce is smooth and pourable.