Mango Sorbet with Grated Almond

Next up on the dessert list was Mango Sorbet. I searched for a few variations of the recipe and chose the one I was most drawn to and gave it my own signature. I had specifically made it for Vidu's kids who devoured them in no time.

Mango Pulp 2 cups
Coconut Milk 1 cup
Honey 1 tbsp
Condensed Milk 1tbsp
Almond 4-5 pieces

1. Beat all the ingredients in a blender to a thick smooth consistency.
2. Pour it into ice cream cups and deep freeze it for 3 hours.
3. Remove and blend it once again.
4. Deep freeze it for another 3 hours.
5. Serve a few scoops in each cup.
6. Grate the almond over each sorbet cup and serve.


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