For a brunch that evokes the tropics, nothing beats a mango-passion fruit smoothie bowl topped with a scoop of coconut sorbet. The creamy sweetness of the mango and the tangy touch of the passion fruit pair perfectly with the refreshing coconut sorbet. This dish is as delicious as it is 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 creaminess that enhances the tropical flavors of this smoothie bowl.
Ingredients :
- 300 ml of coconut milk (unsweetened)
- 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 the agave syrup and salt until well combined.
- Pour the mixture into the Ninja Creami container without exceeding the MAX FILL . Cover and freeze for 24 hours .
- Once frozen, place the container in the Ninja Creami and use the Sorbet for a smooth, creamy texture. If the sorbet is too firm, use the Respin to achieve the perfect consistency.
Assembly: Mango-Passion Fruit Smoothie Bowl and Coconut Sorbet
To make the smoothie bowl, blend a ripe mango with the pulp of a passion fruit and a little coconut milk until smooth and thick. Pour the smoothie into a bowl, then add a scoop of coconut sorbet to the center. For a finishing touch, sprinkle with pieces of fresh mango, chia seeds, or shredded coconut to add crunch and enhance the flavors.
This smoothie bowl is a feast for the eyes and the palate, perfect for bringing a tropical vibe to your brunch. The refreshing coconut sorbet slowly melting in the smoothie creates a unique sensory experience and instantly transports your guests to sun-drenched shores.
