Hello beautiful people
How have you all been? My little bundle was supposed to start class today but guess what? Its starts only a week from now and no, I am not in any hurry to send him away. Even if its only for a few hours a day. How ever he’s getting very restless and misses school.Every time we step out he thinks we are going to school and then we break it to him that we are not going to school and he understands but is not too happy. But he loves going to his grandparents place. They stay close by and he always has his way there so he loves it!!
So this time its a frozen wonderfully creamy dessert that is dairy free and no it does not compromise the taste or the texture of the sorbet. Many sorbet recipes ask for the addition of condensed milk and trust me that tastes amazing!! But of late we have been having way too much dairy and crazy rich food. So I decided to make this and this dessert makes you forget about the fact that there is no milk or cream in it. This recipe is just perfect for all those summer afternoons when you want something light and refreshing. Its so simple to make and all you need is just your basic pantry staples. Now I know this one adds sugar but you can always alter the amount depending on how sweet the mangoes are and how sweet you want it.
My husband absolutely loves it and trust me he is not some one who loves popsicles or fruit desserts without the rich cream or dairy in it. The fact is that if you want some thing sweet and if you are ready to try out new things then you must give this a try and trust me you will not regret it.
While growing up, my mum would make so many kinds of juices and smoothies and I guess most of my inspiration comes from the food and juices my mum would make in the heat of Kerala. Her most popular juice was a ruby red tomato juice. Sweet, sour and perfect for the summer. I will share that recipe soon. But for now this is my frozen treat for you.
- Coconut Milk - 200 ml
- Mango pulp - 4 cups
- Water - 1 cup
- Sugar - 1 cup
- Ginger - 1 tbsp ( chopped fine)
- Mint - 1 cup (packed)
- Vanilla extract - 1 tsp
- In a sauce pan add the water and sugar. Bring to a boil and then add the ginger. Let it boil till the water reduces to half its original volume
- Once It has reduced, add the mint leaves and let it sit till it cools down completely
- In another sauce pan add the coconut milk and vanilla extract. Cook till the coconut is slightly warm, Set aside to cool
- In the bowl of your mixer add the mango pulp and coconut milk and give it a whizz.
- Then strain the cooled ginger mint sugar mixture and add to the mixer. Give it one good mix again and transfer to a bowl
- Allow the mixture to cool completely in the fridge ( 1 hour)
- Then add the cooled mango mixture to your ice cream maker and churn as per instructions
- Transfer the churned mixture into a freezer safe bowl and let it rest in the freezer over night
- Before you serve the sorbet make sure to keep it out for 5 mins
- This will enable you to have nice, soft and creamy scoops of mango sorbet!