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Mango Mint Rose Sorbet

Mango Mint Rose Sorbet

This dish is a refreshing way to start and end your summer.
By SriVani Ganti

In India, mangoes ring in the summer. Their juices dribble down hands as people try to hold onto the slippery yellow fruit. Fragrance is the key to Indian cooking. One delicate spice used is rose water. Used in religious services as well as food, it adds a whole new level of flavor to dishes. Rose water can easily be found in any Indian grocery store. When you combine the sweetness of the mangoes with the fragrance of rose water. You get a unique dessert that will make your taste buds dance.

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Mango Mint Rose Sorbet

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  • Author: SriVani Ganti
  • Total Time: 6 hours 20 minutes
  • Yield: 5 1x


A great way to start or end summer


  • 5 mangoes, peeled, pitted, diced
  • 1 1/2 tbs. (.8 oz) mint, roughly chopped
  • 1/2 tsp (.3 oz) vanilla extract
  • 1/4 cup (2 fl oz) coconut milk
  • Pinch of salt
  • Rose Water Simple Syrup
  • 1 tbs (.5 fl oz) rose water
  • 1 cup (8 fl oz) water
  • 3/4 cup (6 oz) light brown sugar


  1. In a small sauce pan, combine the light brown sugar, water and rose water. Bring to a boil, mix periodically until all the sugar dissolves. Take off the heat and set aside to cool.
  2. Place the cut mango into a blender and add the salt. Puree until all chunks are gone. Then add: coconut milk, mint and vanilla extract. Blend until evenly mixed.
  3. Once the rose sugar syrup has cooled, add to the mango mixture. Blend until evenly mixed and shiny.
  4. Pour the mixture into a freezer safe container, and freeze for 4-6 hours
  • Prep Time: 20 mins
  • Cook Time: 6 hours
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