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Exotic Spiced Mango & Avocado Sorbet with Chia Crunch Topping
Indulge in a silky mango avocado sorbet, spiced to perfection and topped with a chia crunch. A guilt-free dessert rich in vitamins and omega-3s.
Discover a dessert that harmonizes exotic flavors with healthful ingredients in a unique twist on sorbet. This Exotic Spiced Mango & Avocado Sorbet is a nutritional powerhouse, featuring the creamy texture of avocados blended seamlessly with the natural sweetness of ripe mangoes. Avocados provide heart-healthy monounsaturated fats and fiber, which help maintain satiety, while mangoes are rich in vitamin C and beta-carotene, supporting skin health and immune function.
This sorbet is elevated with a hint of cayenne and ginger, adding a delightful warmth that enhances the tropical essence of mango and avocado. Topped with a chia seed crunch, it not only offers a delightful contrast in textures but also incorporates omega-3 fatty acids, known for their anti-inflammatory properties. Delve into this indulgent yet nourishing dessert, perfect for those who seek both flavor and health benefits in their sweet treats.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Chinese
Indulge in a silky mango avocado sorbet, spiced to perfection and topped with a chia crunch. A guilt-free dessert rich in vitamins and omega-3s.
Ingredients
- • ripe mangoes: 2, peeled and diced
- • ripe avocado: 1, peeled and pitted
- • lime juice: 2 tablespoons
- • honey or agave syrup: 2 tablespoons
- • ground ginger: 1/2 teaspoon
- • cayenne pepper: 1/8 teaspoon
- • unsweetened coconut milk: 1/2 cup
- • chia seeds: 2 tablespoons
- • raw pumpkin seeds: 2 tablespoons
- • shredded coconut: 2 tablespoons
- • maple syrup: 1 tablespoon
Instructions
- 1 Begin by preparing the sorbet mixture. Combine the diced mangoes, avocado, lime juice, honey or agave syrup, ground ginger, and cayenne pepper in a blender. Blend until smooth and creamy.
- 2 Gradually add the coconut milk to the blender, blending until fully incorporated and smooth. Taste and adjust sweetness or spice level to your preference.
- 3 Transfer the sorbet mixture to a shallow container, cover, and freeze for at least 4 hours, or until firm. Stir occasionally to ensure an even texture.
- 4 Meanwhile, prepare the chia crunch topping. In a small mixing bowl, combine chia seeds, pumpkin seeds, shredded coconut, and maple syrup. Stir well to coat.
- 5 Spread the chia seed mixture onto a baking sheet lined with parchment paper. Bake at 300°F (150°C) for 15 minutes, stirring halfway through, until golden and crisp. Allow to cool completely.
- 6 Once the sorbet is set, scoop into bowls and top generously with the chia crunch topping. Serve immediately, garnished with lime zest if desired.
Serving Suggestions
- • This vibrant sorbet pairs beautifully with a refreshing mint tea or a chilled herbal infusion of lemongrass and ginger. For an added layer of indulgence, consider serving alongside fresh berry compote, which complements the tropical flavors while adding a burst of antioxidants. This dessert is also perfect on its own as a light finish to a summer meal, leaving you refreshed and satisfied.
Storage Tips
Store any leftover sorbet in an airtight container in the freezer for up to one week. To maintain its smooth texture, allow it to soften at room temperature for about 10 minutes before serving. The chia crunch topping can be kept in an airtight container at room temperature for up to a week, maintaining its crispness.
Ratings & Reviews
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