Mango Sorbet No Churn (Print Version)
# Ingredients:
01 -
6 cups frozen mango chunks (approximately 680g)
02 -
1 vanilla bean, split in half (or 1 tablespoon vanilla extract)
03 -
120ml coconut cream
04 -
3-6 tablespoons maple syrup, Grade A amber
# Instructions:
01 -
Place the frozen mango chunks in a 6-quart food processor. Scrape the seeds from each vanilla bean half into the food processor, or add the vanilla extract.
02 -
Secure the lid and begin processing. Stop the machine each time the fruit sticks, and break apart the large chunks before processing again. This will happen several times in the first few minutes, but once the fruit begins to break down it will process on its own.
03 -
Process until the mango is completely smooth like ice cream, about 5-6 minutes. Then add the coconut cream and a small amount of maple syrup. Process again until smooth, and taste to see if you need to add more syrup.
04 -
Serve immediately for soft-serve consistency, or freeze for another 2-3 hours for a firmer texture.
# Notes:
01 -
The sweetness of mango varies significantly between batches, so adjust the maple syrup accordingly.