Mango and coconut sorbet recipe

Method

• For the coconut layer:

  1. Pour the coconut cream into a small pan and bring it almost to the boil. Remove the pan from the heat. Lightly beat together the egg yolks, sugar and cornflour, then beat in the coconut cream. Strain the mixture back into a clean pan and heat it until it’s thick enough to coat the back of a wooden spoon. Leave the coconut mixture to cool, with a sheet of cling film pressed against the surface to prevent a skin forming. Divide the mixture between 6 containers and freeze until solid.

  For the mango layer:

  1. Pour 100ml water into a small pan and add the sugar and liquid glucose. Bring to the boil, stirring until the sugar dissolves, then simmer gently, uncovered, for 2-3mins. Remove the pan from the heat and leave the syrup to cool.
  2. Purée the mango flesh with 100ml water and add the lemon juice. Stir in the cooled syrup. Pour the mixture into a freezer-proof container container and freeze until crystals start to form. Beat and return to the freezer and freeze until it’s half-frozen. Remove it from the freezer and either beat it well, or purée it in a food processor, to break down ice crystals. Pour the mango layer over the coconut one and freeze until solid.

  For the raspberry coulis:

  1. Pulp and sieve raspberries to remove seeds. Add icing sugar to taste.
  2. Unmould the desserts on to serving plates and leave them in a cool place to soften for about 15mins. Drizzle coulis around them just before serving. Decorate with raspberries and a sprig of mint.