Coconut and Mango Sorbet with a Spiced Rum Syrup

This is a refreshing and light dessert with a kick. Its a great dish to prepare in advance for a large number of guests or prepare extra so that you have some on stand by. If you don't have the time to prepare your own sorbet or ice-cream, a good commercial one will also work well.

Coconut Sorbet and Mango Ice-cream with a Spiced Rum Syrup

Portions: 6-8 Portions

Preparation: 15 minutes

Cooking: 15 minutes

Ingredients

Coconut Sorbet

  • 400ml Coconut milk
  • 100ml milk
  • 1 tbsp white rum
  • Stock Syrup (see note)

Rum Sauce

  • 200g caster sugar
  • 200ml water thought
  • 1 large dried or fresh red chilli
  • 4 Star aniseeds
  • 1 cinnamon stick
  • 50ml white rum

Mango Sorbet::

  • 400g mango (ripe) flesh roughly diced
  • 75g caster sugar
  • juice of 1 lime
  • 150ml water

To Serve

  • 1 mango diced

Method

  1. Mango Sorbet: Place all the ingredients in a food processor or blender and blend them to a smooth puree. Pour the mixture in an ice-cream machine and prepare following the machines directions or place in a well sealed container in the freezer and stir it every 30-45 minutes for 2-3 hours. When the sorbet is almost set fill 6-8 dariole mould or ramekins halfway up and cover them with cling film and place them in the freezer.
  2. Coconut Sorbet: Place the coconut milk, rum and stock syrup in a bowl and stir them together until well combined. Pour the mixture into an ice-cream machine and prepare as directed or place in a well sealed freezer proof container and stir the sorbet every 30 minutes for 2-3 hours until almost set. When the sorbet is almost set remove the moulds with the mango sorbet in them and fill them with the coconut sorbet and recover and return to the freezer until ready to serve.
  3. Rum Sauce: Place the sugar, water, chilli, star anise and cinnamon stick in a saucepan and bring it to the boil then reduce to a simmer. Leave it to cook for 10-15 minutes until the sugar has dissolved and the sauce has infused. Add the rum to the syrup and set it aside to cool then place in a covered container and refrigerate until ready to serve.
  4. To Serve: Remove the sorbets from the freezer 5 minutes before serving. Dip the moulds in a little boiling water and turn them out onto shallow bowls. Distribute the diced mango around the sorbets and then pour a little of the syrup around each one. Serve at once.
  • Stock Syrup: Place 150ml water and 150g caster sugar in a saucepan and bring them to the boil the reduce to a simmer for 8-10 minutes until the sugar is dissolved and it is slightly sticky. Remove it from the heat and allow it to cool before using.