One bite of this Coconut Lime Sorbet with Mango Chutney will transport you to Italy, India, and Indonesia. Reminiscent of Elizabeth Gilbert’s international journeys in Eat Pray Love, this dessert will reawaken your senses.
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The Story
Based on Elizabeth Gilbert’s 2006 memoir of the same name, Eat Pray Love (2010) is an American biographical romantic drama. After falling out of love and divorcing her husband, Liz (Julia Roberts) reaches a fork in the road. She can either stay in her comfort zone or rediscover and reconnect with her inner self on the trip of a lifetime.
EAT. In Italy, Liz lives like a local. She studies Italian, tours ancient ruins, and satisfies cravings. No limits apply. Napoleon pastries, gelato, artichoke alla giudia, prosciutto e melone, eggplant alla ricotta affumicata, spaghetti alla carbonara, rabbit ragu with pappardelle, linguine with clams, tripe alla Romana, saltimbocca, and pizza margherita are just a handful of dishes Liz enjoys. A chance encounter with a Swedish woman leads her to lifelong friends. A long distance from America, they teach her the value of dolce far niente or “the sweetness of doing nothing.”
PRAY. It takes weeks of practice, but Liz experiences healing and transformation at her guru’s ashram in India. Besides learning about the arts of silence and meditation, she dutifully performs seva (selfless devotional work). With a little help from her new acquaintances, she comes face to face with her past—and present—fears.
LOVE. During the third act, Liz returns to Ketut Liyer, a ninth-generation Balinese healer. In exchange for precious advice, the medicine man asks her to hand-copy a thousand years worth of mantras and cures from his archives. She assimilates and develops a simple routine. A chance encounter with Felipe (Javier Bardem), a Brazilian entrepreneur based in Bali, lights up her world.
My Take
While watching Eat Pray Love, I could not help but live vicariously through Liz. I have been fortunate enough to travel the world. My father is from the Czech Republic, so I’ve visited his homeland quite a few times. For a summer, I studied at RADA (Royal Academy of Dramatic Art) in London. After graduating from film school, I traveled to England, Spain, Morocco, the Netherlands, and France. All of these invaluable experiences contribute to who I am.
I have yet to visit Italy, India, and Indonesia. All three countries are on my long list of dream destinations. Which speak to you? We should all set our intentions and cross the threshold. You never know what you might learn on a sabbatical… Adventure awaits!
This quote from Eat Pray Love (2010) speaks volumes: “In the end, I’ve come to believe in something I call ‘The Physics of the Quest.’ A force in nature governed by laws as real as the laws of gravity. The rule of Quest Physics goes something like this: If you’re brave enough to leave behind everything familiar and comforting, which can be anything from your house to bitter, old resentments, and set out on a truth-seeking journey, either externally or internally, and if you are truly willing to regard everything that happens to you on that journey as a clue and if you accept everyone you meet along the way as a teacher and if you are prepared, most of all, to face and forgive some very difficult realities about yourself, then the truth will not be withheld from you.”
The Recipe
How did I come to create this colorful dessert? I was influenced by each country from Liz’s journey. Sorbet for Italy. Sweet and spicy mango chutney from India. And, of course, coconut and lime flavors reminiscent of Bali. Put all of these elements together and what do we get? Coconut Lime Sorbet, topped with a mango chutney!
Coconut Lime Sorbet with Mango Chutney
Equipment
- 1 Small Pot
- Knives
- Measuring Cups & Spoons
- 1 Blender
- 1 Ice Cream Machine
- 1 Ice Cream Freezer Container
Ingredients
Mango Chutney
- 2 fresh mangoes (slightly ripe, peeled, & cubed)
- ½ cup water
- ¼ teaspoon cardamom powder (5 cardamom pods; see notes)
- ¼ teaspoon ginger powder
- ⅛ teaspoon clove powder
- ¼ teaspoon Vietnamese cinnamon powder
- ½ cup coconut sugar
- 2 tablespoons white distilled vinegar (see notes)
- ¼ teaspoon sea salt
Coconut Lime Sorbet
- 2 14-ounce cans of unsweetened coconut cream
- 4 teaspoons lime zest (from 2 limes)
- ½ cup lime juice (from 6.5 small limes)
- ½ ripe small-medium avocado
- ½ cup coconut sugar
- ¼ cup maple syrup (Grade A)
- 4 tablespoons sweetened condensed oat milk (Nature's Charm)
Toppings
- fresh cubed mango
- coconut flakes
- ⅛ teaspoon red chili powder/cayenne (optional)
Instructions
- Freeze the ice cream maker’s churning bowl overnight (16-24 hours).
Mango Chutney
- Peel and cube the mangoes. See the notes for how to peel mangoes
- Boil ½ cup of water. Add the prepared mango and cook on low-medium for 5 minutes.
- Mix in the cardamom, ginger, clove, cinnamon, and coconut sugar. Stir together and cook for 20 minutes.
- Once the mango-spice mixture thickens, incorporate the white vinegar and salt. Cook for 5 more minutes.
Coconut Lime Sorbet
- The next day, blend the coconut cream, lime zest, lime juice, avocado, coconut sugar, maple syrup, and sweetened condensed oat milk until smooth.
- Pour the coconut-lime base into your ice cream maker. Follow the manufacturer’s instructions for churning. My machine took about 20 minutes!
- Once ready, transfer the sorbet to a freezer-proof container (e.g. covered loaf pan). Sprinkle with extra lime zest (optional). Freeze for about 5-6 hours or until solid.
- Before serving, allow 10-15 minutes for the sorbet to soften.
- Top your sorbet with mango chutney and chili powder.
Notes
- IF you don’t own an ice cream maker, no sweat! Skip step two and freeze the sorbet in a covered container for approximately 6-8 hours. Every hour, be sure to incorporate air by stirring with a whisk or spatula.
- This is my trusty frozen yogurt, ice cream, and sorbet maker! I only had to churn the base for 20 minutes: https://www.cuisinart.com/shopping/appliances/ice_cream/ice-21p1/
- Tovolo makes amazing freezer-safe ice cream storage tubs! The 1.5 quart size will fit all of your sorbet from this recipe. You can find my model here.
- What differentiates a chutney from jams, jellies, preserves, or the like? Read this article for more context.
- So, how does one cube a mango? Find out here: https://www.simplyrecipes.com/recipes/how_to_cut_a_mango/
- Whenever you cook with vinegar-based or acidic foods, be sure to use stainless steel pots, to avoid leaching metal into the food. In this instance, stay away from aluminum and cast-iron pots!
- IF you choose to use cardamom pods, break them open with a knife. Release the fragrant seeds. Use a mortar and pestle to crush them into a fine powder.
- Add ¼ cup rum for a fun twist! Alcohol does not freeze, so it will affect the consistency of your sorbet.
