Mojito mangoes with lime sorbet and coconut
They are beautiful for breakfast with a squeeze of lime, for lunch sliced with other tropical fruits and sublime made into sorbet or ice-cream as an after-dinner treat.
Photo: Natalie Boog
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- 2 limes, cut into small pieces (skin on)
- 3/4 cup caster sugar
- 1 cup mint leaves
- 375ml white rum
- 3-4 ripe mangoes, peeled and sliced
- Toasted shaved coconut, to serve
- Title:Lime sorbet
- 440g caster sugar
- 1 3/4 cups water
- 1 cup strained lime juice (about 6-8 limes)
- 250ml still mineral water
- 1 kaffir lime leaf, very finely chopped (optional)
- 2 egg whites, lightly whisked
For the lime sorbet
Stir sugar and water in a saucepan over low heat until sugar dissolves. Bring to the boil then remove from heat and cool. Strain mixture, then combine the syrup with lime juice and mineral water, stir in chopped kaffir lime leaf and freeze in an ice-cream maker. Add egg whites about two-thirds of the way through the churning. If you don't have an ice-cream maker, pour the cooled mixture into a metal loaf pan, cover with foil and freeze until half set and crystals have formed around the edge. Remove from freezer, break up crystals with a fork, stir in egg whites very well and return to freezer until set.
Muddle limes, sugar and mint until juices start to run. Add rum and stir very well, until most of the sugar dissolves. Pour mixture over mangoes, cover and refrigerate for 45-60 minutes.
Remove mango slices from bowl using tongs - discard lime pieces and juice - and place in serving glasses or dishes.
Serve with scoops of lime sorbet topped with toasted coconut.