Mango Mojito Sorbet

This mango mojito sorbet doesn’t care about the weather! Whether it’s hot or cold outside, this delicious dessert will lift your spirits.

Ingredients

-1 people+

Metric

Method

1. 1

   Line a medium-sized baking tray with baking paper.

   
2. 2

   Slice the sides off the mangoes (around the stone), then cut a criss-cross pattern into the flesh of each half and scoop out the mango cubes, discarding the skin. Cut off the remaining flesh around the stones and cut the flesh into cubes. Spread all the mango cubes across the tray and place in the freezer for 3–5 hours or overnight, until completely frozen.

   
3. 3

   When you’re ready to make the sorbet, transfer the frozen mango cubes to a food processor along with the coconut milk, rum, agave syrup, lime juice and peppermint flavouring. Process until smooth.

   
4. 4

   Either serve the sorbet immediately or transfer to a freezer-proof container and freeze for a minimum of 2 hours for a firmer consistency.