You could use frozen papaya or pineapple instead of mango.
Ingredients
- 400g frozen mango
- 1 ripe banana, peeled
- 2 limes
- 25g coconut flakes
- Small handful mint leaves
Method
- Place the frozen mango and banana into a food processor with the lime zest and juice. Blitz on high until the mixture is the consistency of a thick sorbet(you can add a couple of tablespoons of ice-cold water if the consistency looks too thick).
- Heat a large pan over a medium heat. Add the coconut and toss in the pan for 1-2 minutes until lightly toasted.Serve the sorbet in champagne coupes and eat straight away with a sprinkle of the toasted coconut and mint leaves.
