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.
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.
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.
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.