Mango and coconut sorbet

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Mango ice
Mango ice
  • Serves: 6

  • Prep time:

  • Cooking time:

    (plus freezing time)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Cool down in the summer sun with this mango and coconut sorbet ice topped with a raspberry coulis. This sweet treat is the perfect quick dessert


For the coconut ice:
  • 160-200ml can coconut cream
  • 2 large egg yolks
  • 2tbsps caster sugar
  • 1 level tsp cornflour
For the mango sorbet:
  • 125g caster sugar
  • 30g liquid glucose
  • Mangoes, peeled and stoned
  • 1tbsp lemon juice
For the raspberry coulis:
  • 125-175g raspberries
  • 2-3tbsps icing sugar
  • Raspberries and sprigs of mint, to decorate
  • 6-hole silicone muffin tray or 6 x 175ml individual pudding moulds

If using silicone moulds, just peel them away. With metal pudding moulds, dip them in briefly in hot water to release.


For the coconut layer:
  1. Pour the coconut cream into a small pan and bring it almost to the boil. Remove the pan from the heat. Lightly beat together the egg yolks, sugar and cornflour, then beat in the coconut cream. Strain the mixture back into a clean pan and heat it until itís thick enough to coat the back of a wooden spoon. Leave the coconut mixture to cool, with a sheet of cling film pressed against the surface to prevent a skin forming. Divide the mixture between 6 containers and freeze until solid.
For the mango layer:
  1. Pour 100ml water into a small pan and add the sugar and liquid glucose. Bring to the boil, stirring until the sugar dissolves, then simmer gently, uncovered, for 2-3mins. Remove the pan from the heat and leave the syrup to cool.
  2. Purée the mango flesh with 100ml water and add the lemon juice. Stir in the cooled syrup. Pour the mixture into a freezer-proof container container and freeze until crystals start to form. Beat and return to the freezer and freeze until itís half-frozen. Remove it from the freezer and either beat it well, or purée it in a food processor, to break down ice crystals. Pour the mango layer over the coconut one and freeze until solid.
For the raspberry coulis:
  1. Pulp and sieve raspberries to remove seeds. Add icing sugar to taste.
  2. Unmould the desserts on to serving plates and leave them in a cool place to soften for about 15mins. Drizzle coulis around them just before serving. Decorate with raspberries and a sprig of mint.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 243(kcal)
  • Fat 7.0g
  • Saturates 5.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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