Mamiverse Food is very honored to present this recipe by Yvette Marquez Sharpnack, one of six Latina women who met with First Lady Michelle Obama to discuss key issues impacting today’s Hispanic families. Congratulations Yvette for such a wonderful job and for representing Mamiverse Food as well.
With that in mind, here is her recipe that will give any menu a sweet, unforgettable finish…
This mango sorbet is simple to make and doesn’t require an ice cream maker. The mango sorbet is amazing by itself, but adding the coconut cream on top gives it a delicious Creamsicle flavor. If serving adults add some coconut rum.
Read Related: Mango Entequilado
Makes: 6 servings
2 ripe mangos, peeled, pitted, and sliced
1 cup mango nectar or orange juice
2 TBSP agave nectar
2 cups ice cubes
¼ cup plain yogurt
6 oz condensed milk
6 oz sweetened coconut milk
3 oz coconut rum (optional)
¼ TSP coconut extract
3 cups of ice
Organic coconut, shredded and toasted or untoasted
Mint sprigs (optional)
- Place mango, juice, agave, and ice in blender, but do not over mix so mixture doesn’t melt. Put mango mixture in airtight container and freeze for 30 minutes to 1 hour, while making coconut cream slush.
- Place yogurt, condensed milk, coconut milk, coconut rum, coconut extract, and ice in blender and blend until slushy. You may need to add ice one cup at a time if you do not have high-powered blender. Scoop frozen mango sorbet into dessert glasses and add scoop of coconut cream on top. Garnish with coconut flakes and a sprig of mint.