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Exotic Mango Saffron Sorbet with Chia Tapioca Pearls
Indulge in our Mango Saffron Sorbet with Chia Tapioca Pearls, a healthy dessert bursting with antioxidants. Refreshing, dairy-free, and guilt-free!
Discover the exquisite balance of flavors in our Exotic Mango Saffron Sorbet with Chia Tapioca Pearls. This unique dessert combines the tropical sweetness of ripe mangoes with the luxurious aroma of saffron, creating an antioxidant-rich treat that is both refreshing and nutritious. Chia seeds add a delightful texture, while providing a boost of omega-3 fatty acids and fiber, making this sorbet a perfect guilt-free indulgence.
The sorbet's vibrant color and exotic taste are achieved without any artificial ingredients, relying solely on the natural sweetness of mangoes and the subtle floral notes of saffron. This dessert is not only dairy-free and vegan but also gluten-free, making it suitable for a variety of dietary needs. Whether you're hosting a summer soirée or simply treating yourself to a healthy dessert, this Mango Saffron Sorbet is sure to impress with its unique blend of flavors and health benefits.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
🥛 Dairy Free
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
220 kcal
per serving
Cuisine
Thai
Indulge in our Mango Saffron Sorbet with Chia Tapioca Pearls, a healthy dessert bursting with antioxidants. Refreshing, dairy-free, and guilt-free!
Ingredients
- • ripe mangoes: 3 medium, peeled and cubed
- • saffron threads: 1/4 teaspoon
- • warm water: 2 tablespoons
- • fresh lime juice: 2 tablespoons
- • honey or maple syrup: 2 tablespoons (or to taste)
- • chia seeds: 2 tablespoons
- • tapioca pearls: 1/4 cup
- • coconut milk: 1/2 cup
- • fresh mint leaves: for garnish
Instructions
- 1 Begin by soaking the saffron threads in warm water for 10 minutes to release their aromatic essence, creating a vibrant saffron infusion.
- 2 In a blender, combine the cubed mangoes, saffron infusion, lime juice, and honey or maple syrup. Blend until smooth and creamy. Adjust sweetness to taste.
- 3 Pour the mango blend into a shallow dish and freeze for 2 hours. Once partially frozen, stir to break up any ice crystals, then return to the freezer for an additional 2 hours until fully set.
- 4 While the sorbet is freezing, prepare the chia tapioca pearls. In a small saucepan over medium heat, combine the tapioca pearls with coconut milk and simmer for 5-7 minutes until the pearls are translucent and slightly chewy. Stir in the chia seeds and let the mixture cool.
- 5 Once the sorbet is fully frozen, scoop it into bowls and top with a spoonful of chia tapioca pearls. Garnish with fresh mint leaves for a refreshing touch.
Serving Suggestions
- • This Mango Saffron Sorbet pairs beautifully with a side of fresh berries or a light fruit salad, enhancing its tropical notes. For a refreshing beverage, serve with a chilled herbal tea, such as mint or chamomile, to complement the sorbet's aromatic profile. Consider adding a sprinkle of toasted coconut flakes for added texture and flavor contrast.
Storage Tips
Store any leftover sorbet in an airtight container in the freezer for up to one week. To maintain its creamy texture, allow it to soften at room temperature for a few minutes before serving. The chia tapioca pearls can be refrigerated separately in an airtight container for up to three days.
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