Mango Sorbet with Coconut Tuilles - The Chef Upstairs

Serves 6  


1 lb frozen chopped mangoes  

1 ripe banana, peeled  

1/3 cup coconut milk  

1 lime  

1/3 cup shredded coconut  

Mint leaves (optional)  


1. Zest the limes and then extract the juice.  

2. Place the frozen mango, coconut milk and banana into a food processor with the lime zest and juice.  

3. Blitz on high until the mixture is the consistency of a thick sorbet (you can add a couple of tablespoons of ice-cold water if the consistency looks too thick).  

4. Heat a large pan over a medium heat. Add the coconut and toss in the pan for 1-2 minutes until lightly toasted.  

5. Serve the sorbet in dessert cups and eat straight away with a sprinkle of the toasted coconut and mint leaves.  

Tip: To preserve in-season mangoes, peel and slice off the flesh from the pit. Cut into chunks and freeze on a parchment-lined baking sheet. Once frozen, store in a freezer bag up to one month. 

Search our shop