You must be logged in to post a review.
A delicious frozen mango and coconut concoction with hints of orange and ginger to cool you down this summer.
Note: If you froze your mango for several days, you’ll need to let it sit for 15-20 minutes because otherwise it’ll be like a rock, and considering you’ll need a pretty sharp knife, it would be hazardous to cut! Here is the mango cutting method that I find easy: quarter it lengthwise, peel back the skin, slice it twice more lengthwise and widthwise on the rounded part, and then shave off mango starting at the rounded part and heading toward to seed. Since it’s frozen, it is actually easier to cut than a normal mango—but your fingers freeze!
Once cut, place mango in blender or blender cup. Add coconut milk. Blend! Mixture should look almost like ice cream after a few minutes. Squeeze in orange juice and add ginger. Blend again until perfection is reached.
The best way to eat this is somewhere between a smoothie-like consistency and sorbet, hence the name Shmorbet. After blended, pop it back into the freezer for about 45 minutes. Don’t leave it in much more than 1 hour as it starts to really solidify and loses some of its shmorbetness. When you are ready, take it out, spoon it up and enjoy! It makes a huge amount for 1, a good amount for 2, and an okay amount for 3. I would upgrade to 1 1/2 or 2 mangoes if you want to serve 4 or more. Another idea is to serve it in little side dishes when you eat spicy Thai or Indian food—it’s just the perfect thing to cool you off!
A sweet and tangy mint syrup served with shredded Persian cucumber over ice is just the refreshing drink you need to beat the heat!
This recipe makes about 1 gallon of syrup. You’ll have plenty left over to give away as a great homemade gift.
1 tablespoon is enough for an 8oz glass of the julep.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!