Description
A great way to start or end summer
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Once the rose sugar syrup has cooled, add to the mango mixture. Blend until evenly mixed and shiny.
- Pour the mixture into a freezer safe container, and freeze for 4-6 hours
- Prep Time: 20 mins
- Cook Time: 6 hours