Mango Mint Rose Sorbet

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
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