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The KILIG Kitchen · Sorbet Favourites
Mango Coconut Sorbet
Vegan
Ingredients
- Mango pulp - 170g
- Coconut milk - 80g
- Sugar - 25g
- Lime juice - 5g
Method
- STEP 1 – BUILD BASE:
- Blend mango pulp, coconut milk, sugar and lime juice.
- STEP 2 – FREEZE & PROCESS:
- Freeze flat for 24 hours.
- Process using Sorbet Mode.
Chef's Notes
A creamy tropical pairing you'll love.
Serving Suggestions
Finish with: Toasted coconut, Mango cubes.