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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

Hubert Des Marais
November 2010

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© Lisa Linder

Recipe Summary

active:
20 mins
total:
2 hrs
Yield:
Makes about 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The sorbet can be kept in the freezer for up to 3 days.

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