Coconut Sorbet with Spiced Mango and
African Mint Salsa
Robert Ulrich of Elysium at Relais & Chateau Morrison
House – Alexandria, VA
Adapted by StarChefs
Yield: 4 servings
Ingredients:
For the Sorbet:
- 2 cups unsweetened coconut milk
- 1 cup simple syrup, infused with fresh vanilla bean
- 1 pinch of salt
- 2 ounces lime juice
- 2 ounces spiced rum, preferable Austrian “STROH”
rum
For the Mango Salsa:
- 1 cup ripe mango, diced
- 2 ounces Vodka, any flavor
- 1 ounce spiced rum
- 1 Tablespoon African mint, julienne (substitute regular mint
if necessary)
Method:
For the Sorbet:
Mix all the ingredients well in a large bowl. Place overnight into
the refrigerator and let cool.
The following day freeze the mixture in an ice cream maker, and
follow manufacturer instructions.
For the Mango Salsa:
In a non-reactive bowl, marinate the mango with mint and liquor.
Spoon into a dish, bowl, glass or etc…Top with Coconut Sorbet
and garnish with a sprig of fresh mint leave.
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