Recipe courtesy of Donal Skehan

Mango Sorbet

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
You could use frozen papaya or pineapple instead of mango.



Special equipment:
food processor, frying pan, champagne coupe
  1. Place the frozen mango and banana into a food processor with the lime zest and juice. Blitz on high until the mixture is the consistency of a thick sorbet (you can add a couple of tablespoons of ice-cold water if the consistency looks too thick).
  2. Heat a large pan over a medium heat. Add the coconut and toss in the pan for 1 to 2 minutes until lightly toasted.
  3. Serve the sorbet in champagne coupes and eat straight away with a sprinkle of the toasted coconut and mint leaves.