© Lisa Linder
Active Time
20 MIN
Total Time
2 HR
Yield
Serves : Makes about 3 1/2 cups

Inspired by the ripe mangoes at a farmers' market along the drive to Mount Kenya Safari Club, Hubert Des Marais came up with this smooth and creamy frozen dessert. Its intensely tropical kick comes from a coconut-milk base infused with ginger and cardamom.    More Frozen Desserts  More Fruit Desserts  

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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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