Because sometimes you just need to think of yourself and what will make you happy. Eating this makes me happy.
This flavor situation just made so much sense. All three flavors on their own are fantastic, but combined into one super amazing frozen sorbet treat.. I mean, like WHOA! I was inspired by the 4 really ripe and juicy mangos I had waiting on the counter. I had also just made a batch of jalapeño jam and was thinking about how nicely jalapeños and mangos go together. And I happened to have a can of coconut cream on hand. My first idea was to do a savory dinner type thing, but after a day of heat and humity, all I wanted was something cold and easy. Ding ding… Lets freeze this shit and turn it into a sorbet.
Such a good idea.
The Stuff. Simple as can be. 2 mangos, peeled, diced and frozen. A can of coconut cream, and some jalepno jam.
Frozen mango is really easy to blend. Just stick into a blending device and add a little bit of water. Mix until a nice creamy puree is formed. And try not to eat it all right now.
Whip up the coconut cream. You don't need to go to crazy and make it all fluffy, just whisk it for a minute or two just to loosen it up.
Time to scoop. First a few big dollops of the frozen mango puree. Try to work fast to prevent the mango from completely thawing out.
Next, scoop some of the coconut cream and drop a few scoops of jalapeño jam right on in there to. Add more mango, more coconut , and more jam until you container is full.
Note.. My sister had the idea of mixing he jalapeño jam into the mango puree. I think I might try that next time.
Take a knife and cut through the sorbet, first width wise, then length, then width. or whatever. You're just trying to kind of marble and swirl the flavors together.
Once your done playing and swirling, into the freezer it goes….
Remove from freezer when completely frozen and do what you need to do. I flipped the pan and sliced into slabs on a cooking sheet, and me, the sister and the mr. took turns with the fork and ate it off the pan. We be so classy. But go ahead and use o plate or scoop it or maybe even eat directly from the container with a fork. No judgement here.
Eat so good!
Mango Coconut Jalapeño Sorbet
- 2 1/2 cups fresh mango (2 large mangos), peeled, diced and frozen. (Or just buy frozen mango)
- 1/2 cup water
- 1/2 can of cold coconut cream (I used Ttrader Joes.. It's the best)
- around 1/3 cup Jalapeño Jam.. more if you like (Here is the recipe for that )
Place frozen mango into a blending device, add about 1/3- 1/2 cup water and blend until a smooth puree. Open coconut cream, drain the liquid, and place half the cream into a bowl. Whisk until loose and slightly fluffy .
In a freezer safe container. scoop a few dollops of the mango puree, add in a few dollops if coconut cream and then a few dollops of the jalapeño jam. Keep adding dollops of the stuff until you use up all of the ingredients. Take a knife and run through thet sorbet length and width wise a few times to swirl the flavors. Place in freezer for at least 3 hours or until fully frozen
Remove and either scoop, slice, or eat directly from container.