+GF +QP +SF
Mango and rosemary. Oh yeah. You betcha. I dreamed up this flavor combo while explaining how something about mangoes always tastes piney to me. I know a lot of people agree with me, but (surprise!) some people just don’t get it. I suppose the riper a mango is, the less piney in flavor, but it always has a hint of it to my taste buds. Combine that subtle hint of pine with the aromatic and earthy flavor of rosemary, and you’ve got a new favorite flavor combo. The sweetness of the mango and added maple syrup balance out any residual “woodsy” taste, and the orange juice adds just a snap of citrus to round the flavors out. —AS
SERVES 2
1 (15-oz [444-ml]) can coconut milk
1 mango, peeled, pitted and cubed
2 tbsp (5 g) chopped fresh rosemary
2 tbsp (30 ml) maple syrup or agave nectar
2 tbsp (30 ml) freshly squeezed orange juice
In a high-speed blender or food processor, combine the coconut milk, mango, rosemary, maple syrup and orange juice, and blend until combined. Pour it into a freezer-safe dish and cover. Freeze for at least 3 hours, but overnight if possible. Remove it from the freezer about 10 minutes prior to serving to allow the sorbet to soften for scooping. Serve with a sprig of fresh rosemary and a cookie. Any kind will do. This will stay fresh in the freezer, if well covered, indefinitely.