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Tropical Turmeric Mango Sorbet with Coconut Chia Crunch
Indulge in a vibrant, healthy dessert with our Tropical Turmeric Mango Sorbet, enriched with coconut chia crunch. Guilt-free, refreshing, and nutritious!
Craving a delightful dessert that's both refreshing and health-conscious? Our Tropical Turmeric Mango Sorbet with Coconut Chia Crunch is a vibrant treat that will satisfy your sweet tooth while providing a nutritional boost. This exotic dessert combines the natural sweetness of ripe mangoes with the anti-inflammatory benefits of turmeric, making it a powerhouse of antioxidants and vitamins.
Mangoes are not only delicious but also packed with vitamin C, essential for a robust immune system. The addition of turmeric offers curcumin, known for its anti-inflammatory and antioxidant properties. This sorbet is naturally sweetened with a hint of agave syrup and gets a creamy texture from coconut milk, ensuring it's free from refined sugars and dairy. The chia seeds and toasted coconut topping add a delightful crunch, making this dessert an exciting textural experience.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
250 kcal
per serving
Cuisine
Indian
Indulge in a vibrant, healthy dessert with our Tropical Turmeric Mango Sorbet, enriched with coconut chia crunch. Guilt-free, refreshing, and nutritious!
Ingredients
- • ripe mangoes: 3, peeled and diced
- • coconut milk: 1 cup
- • agave syrup: 2 tablespoons
- • ground turmeric: 1 teaspoon
- • chia seeds: 2 tablespoons
- • unsweetened shredded coconut: 1/4 cup
- • lime juice: 1 tablespoon
- • sea salt: a pinch
Instructions
- 1 Begin by preparing the sorbet base. In a blender, combine the diced mangoes, coconut milk, agave syrup, ground turmeric, lime juice, and a pinch of sea salt. Blend until smooth and creamy, ensuring no mango chunks remain.
- 2 Pour the mango mixture into a shallow, freezer-safe dish. Cover and place in the freezer for about 4 hours or until the sorbet is firm. Stir the mixture every hour to ensure even freezing and a smooth texture.
- 3 While the sorbet is freezing, prepare the coconut chia crunch. In a small pan over medium heat, toast the unsweetened shredded coconut for about 3-4 minutes, stirring frequently until golden brown. Remove from heat and let cool.
- 4 Combine the toasted coconut with the chia seeds in a small bowl. This will be your crunchy topping for the sorbet.
- 5 Once the sorbet is firm, scoop it into serving bowls. Top each serving with a generous sprinkle of the coconut chia crunch for added texture.
Serving Suggestions
- • Serve this sorbet as a refreshing end to a light dinner or as a midday snack to cool off during warm weather. Pair it with a side of fresh tropical fruits like papaya or pineapple for an extra burst of flavor and color. For an added touch of indulgence, drizzle a bit of additional coconut milk over the sorbet before serving. Complement the dish with a chilled herbal tea or a refreshing cucumber-infused water to enhance the tropical experience.
Storage Tips
Store any leftover sorbet in an airtight container in the freezer for up to a week. To maintain its texture, allow it to sit at room temperature for a few minutes before serving. The coconut chia crunch can be stored separately in a sealed jar at room temperature for up to two weeks.
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