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Red Mango Ice Cream Sherbet

Posted By GreenChef Staff Monkies On November 27, 2009 @ 6:00 am In Full Recipe List,Recipes / Desserts,Recipes / Drinks and Smoothy,Recipes / Raw | 4 Comments

This is one of the healthiest ice creams you can eat, but it really is a treat. Very rich, creamy, tangy and yet light. The lime is key in the this recipe as it gives it a tangy kick and zest that is so refreshing. I can’t emphasize the importance in finding a high quality coconut butter more. It really does make or break the dishes.

There are very inexpensive coconut butters on the market and they will work and do the job, but a lot of them will pale in comparison to the quality ones and possibly could even ruin one of your dishes. Some of them just have very odd flavors and tastes that will come out strongly in your dish. While the high quality ones are super light and creamy and just melt in your mouth like butter and have a very light almost neutral flavor. They don’t overpower your dishes or make them taste like coconut, they simply add the right fat, constancy and texture that you want. My favorite brand is Coco De Creme (see sources). Whatever coconut butter you choose, make sure it has a pleasant smell.

Serves 2

For the Sherbet:

3 Cups Fresh Red Mangos

1 Cup Spring Water

1/4 Cup Coconut Butter

1/2 of a Vanilla Bean

1 TB Lime Juice

1 TB Lime Zest

1/2 Cup Agave or Maple

Pinch of Salt

Blend the ingredients in a blender until smooth and creamy. Transfer to your ice cream maker and proc- ess. If like me you don’t have an ice cream maker, pour into a freezer safe bowl and cover to place in the freezer. It won’t turn out as perfect as in an ice cream maker, but it still comes out very good. Due to the coconut butter in this recipe, it melts a lot faster then most other ice creams or sherbets, as you can see in my photo of it melting. It shouldn’t be a problem because it usually doesn’t last long as soon people get their first taste.

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