Mango Sorbet with Coconut Cream
1 lb Frozen Mango Chunks
1 tsp Lime, zest
1 cup Water
1 1/2 teaspoons sugar, or to taste
1 can Coconut Milk, chilled
1 tsp Vanilla Extract
1 tsp Sugar
Place all sorbet ingredients in blender or food processor. Blend until smooth and creamy. Pour into serving dishes if serving immediately, or into a metal baking dish. If the latter, use the back of a spoon to level the top. Place in the freezer to serve later.
To make whipped coconut cream, open the can of refrigerated coconut milk and scoop out the solidified part. Place it in the bowl of an electric stand mixer and add the vanilla and sugar. Whip for 3 to 5 minutes or until the substance has turned light and creamy. Serve on top of the sorbet.