2 large, ripe mangoes—peeled, pitted and chopped (2 cups)
How to Make It
In a medium saucepan, combine the water, unsweetened coconut milk, sugar, crushed cardamom pods, cloves and minced ginger and bring to a simmer over moderate heat; simmer for 5 minutes. Remove from the heat and let cool for 25 minutes. Strain the mixture into a bowl and stir in the apricot jam.
Puree the chopped mango in a blender. Add the spiced coconut-milk mixture and blend thoroughly. Transfer the coconut-mango mixture to a bowl and refrigerate until chilled, about 1 hour.
Scrape the spiced coconut–mango mixture into an ice cream maker and freeze according to the manufacturer's instructions. Keep the mango sorbet in the freezer until ready to serve.
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