For a brunch that evokes the tropics, nothing better than a smoothie mango-passion with a ball of coconut sorbet. The creamy sweetness of mango and the tangy touch of passion fruit goes perfectly with the freshness of the coconut sorbet. This dish is as delicious as they are photogenic, ideal for surprising your guests with an exotic and refreshing touch!
Coconut sorbet recipe
This coconut sorbet is simple to make and adds a light smoothness that enhances the tropical flavors of this smoothie Bowl.
Ingredients :
- 300 ml of coconut milk (not sweet)
- 2 tablespoons of agave or honey syrup (adjust according to your taste)
- A pinch of salt (optional, to balance the flavors)
- 100 ml of coconut cream
Preparation :
- In a bowl, mix the milk, coconut cream with agave syrup and salt until you get a very homogeneous preparation.
- Pour the mixture into the Ninja Creami container without exceeding the Max Fill . Covers and freezes for 24 hours .
- Once frozen, place the container in the Ninja Creami and uses the Sorbet for a creamy and soft texture. If the sorbet is too firm, use the Respin to obtain the perfect consistency.
Assembly: smoothie bowl mango-passion and coconut sorbet
To make the smoothie bowl, mix a very ripe mango with the pulp of a passion fruit and a little coconut milk until you get a smooth and thick texture. Pour the smoothie into a bowl, then adds a coconut sorbet ball in the center. For a final touch, a parsème of pieces of fresh mango, chia seeds, or grated coconut to add crunch and intensify the flavors.
This smoothie Bowl is a visual and taste pleasure, perfect for bringing a tropical atmosphere to your brunch. The freshness of the coconut sorbet which slowly melts in the smoothie brings a unique sensory experience and instantly transport your guests to sunny shores.
