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Ingredients
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Sorbet Base
Candied Coconut
Mango Puree
Method
Sorbet Base
- 1
- 2
Sweeten the Tea
While the tea is still warm, add 3 cups of sugar, stirring until completely dissolved.
- 3
Add Tamarind and Lime
Stir in 2 tablespoons of tamarind paste and 2 tablespoons of fresh lime juice. Mix well and let cool to room temperature.
- 4
Chill the Mixture
Refrigerate the tea mixture for at least 2 hours or until thoroughly chilled.
- 5
Freeze the Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.
Candied Coconut
- 6
- 7
Add Coconut
Add 1 cup of shredded coconut to the saucepan, reduce heat, and simmer for 10-15 minutes until the coconut absorbs the syrup and becomes slightly sticky.
- 8
Cool and Dry the Coconut
Spread the candied coconut on a baking sheet lined with parchment paper and let cool completely. Once cooled, break into pieces.
Mango Puree
- 9
Prepare the Mangoes
Peel and chop 2 ripe mangoes into small pieces.
- 10
Blend the Mangoes
In a blender, combine the chopped mangoes, 2 tablespoons of sugar, and 1 tablespoon of lime juice. Blend until smooth.
- 11
Strain the Puree (Optional)
For a smoother texture, strain the mango puree through a fine-mesh sieve.
