- 1 c. The Fresh Market Coconut Palm Sugar (adjust sugar depending on mango’s natural sweetness)
- 1 c. water
- 1 tsp. coconut extract (optional)
- 4 large mangos, peeled and roughly chopped
- zest and juice of 1 lime
- optional garnishes: thin slices of lime, fresh raspberries, mint leaves
To make a simple syrup: Combine sugar, water, and extract, if using, in a small saucepan over low heat to make a simple syrup. Once the sugar is dissolved completely, set mixture aside to cool completely. Simple syrup can be made a week in advance and kept refrigerated in an airtight container.
Add mango and the lime zest and juice to a blender and puree until smooth. Add prepared simple syrup to the mango mixture and blend until completely combined.
If using an ice cream maker: Churn for about 20 minutes, or according to manufacturer’s instructions. Transfer sorbet to a freezer-safe container and chill until firm.
To make sorbet without an ice cream maker: Pour mango mixture into a shallow baking dish and place it in the freezer. Stir mixture every 30 minutes for at least 2 hours. Transfer sorbet to a freezer-safe container and keep chilled until firm.
To serve: Scoop sorbet into serving dishes and top with optional garnishes, if desired.
Makes 2 pints