Mango Rosemary Sorbet
Combine that subtle hint of pine with the aromatic and earthy flavor of rosemary, and you've got a new favorite flavor combo. The sweetness of the mango and added maple syrup balance out any residual 'woodsy' taste, and the orange juice adds just a snap of citrus to round the flavors out. I'm a big fan of this recipe, and can't wait to make it again to share, because lets be honest- between recipe testing, photographing, and posting: I ate almost the whole batch myself.
This is the perfect recipe for using up the last of the seasonal mangoes, and a great way to use some fresh rosemary before you put it and dry it for winter. (Unless you live in So Cal like us- then it's sort of a year round friend.) Let's eat!
1- 15 oz can coconut milk
1 whole mango (about 1 cup), skinned, pitted and cubed
2 tablespoons fresh rosemary, chopped
2 tablespoons maple syrup or agave nectar
2 tablespoons freshly squeezed orange juice
In a high-speed blender or food processor, combine coconut milk, mango, rosemary, maple syrup, and orange juice and blend until combined. Pour into a freezer-safe dish, and cover. Freeze for at least 3 hours, but overnight if possible. Remove from freezer about 10 minutes prior to serving to allow sorbet to soften for scooping. Serve with a sprig of fresh rosemary and a cookie. Any kind will do.
Will stay fresh in the freezer, well covered, indefinitely. Enjoy!