Craving a refreshing tropical sorbet? This mango-coriander sorbet combines the fruity sweetness of mango with the herbaceous freshness of coriander. Perfect for a sweet and original treat!
Ingredients :
- 2 ripe mangoes (approximately 400g of flesh)
- 80 ml of water
- 80g of sugar (adjust according to the sweetness of your mangoes)
- 1 small handful of fresh coriander leaves
- 1 tablespoon of lemon juice
- 1 pinch of salt (optional)
Preparation :
- Prepare the mangoes.
Peel and pit the mangoes, then cut them into pieces. Place them directly into a blender or food processor. - Prepare the syrup.
Heat the water and sugar over medium heat in a small saucepan. Stir until the sugar is completely dissolved, then let it cool. - Mix all the ingredients.
Add the coriander leaves, cooled syrup, lemon juice, and a pinch of salt to the blender. Blend until smooth. - Pour into the Ninja Creami container.
Transfer the mixture into the Ninja Creami container, making sure not to exceed the MAX FILL . - Freeze for 24 hours.
Place the container in the freezer and let it rest for at least 24 hours , so that the base is solid before the churning process. - Turbine with the Ninja Creami
Once the mixture is well frozen, place the container in the Ninja Creami and uses the "Sorbet" to obtain a smooth texture. - Respin Option:
If the sorbet is still too firm after the first cycle, activate the "Respin" . Add the equivalent of 30 ml of liquid (such as water or mango juice) to help soften the sorbet and achieve an even creamier texture.
My Personal Tip:
For a contrast of textures and flavors, this sorbet is delicious served with a few pieces of fresh mango and a drizzle of passion fruit syrup. You can also add toasted coconut flakes for a bit of crunch.
Here's a sorbet that's as refreshing as it is original, perfect for enhancing your Ninja Creami machine and surprising your guests with an exotic and herbaceous flavor!
