Mango Mojito Sorbet

Method

1. Line a medium-sized baking tray with baking paper.
2. Next 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. Then cut off the remaining flesh around the stones, remove the skins and cut the remaining 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. 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, juice from the lime half and peppermint extract. Process until smooth.
4. Either serve the sorbet immediately or transfer to a freezer-proof container and freez for a minimum of 2 hours for a firmer consistency.