INGREDIENTS FOR THE MANGO SORBET:
500g/1lbs chunks of frozen (organic) mango
a handful of dried mango (optional)
1-2 tablespoons of coconut sugar (optional, see more details below)
1 Place the frozen mango chunks and sugar into a high speed blender (I use the vitamix) and blend until smooth with an ice-cream-like consistency. Scoop out the blended mango and place into a freezable container.
2 Mix in the dried mango pieces, distributing the pieces evenly. Place the container with the mango sorbet into the freezer for about 20 minutes as it may be too soft to serve after coming out of the blender.
3 After 10-20 minutes it should be just right. If it's still too soft, leave for another 15 minutes or so. If it's too hard, let it stand on the counter for 5 minutes until you can comfortable scoop out 3 scoops to use for this recipe, which you put into a tall glass, ready for the frothy coconut milk.
IMPORTANT: Please note that this recipe will make more than you need to make just 1 float (i.e. you can easily serve 5-6 people with this amount of sorbet), but it's great to have some extra and just make a large batch in 1 go.
Tip 1: Whether you use coconut sugar or any other sugar really depends on how sweet your fruit is to start off with. For the cherry sorbet we make, we don't use any sugar as the frozen cherries are sweet enough. But in our case the mango wasn't.
Tip 2: I wouldn't call coconut sugar healthy, but it's certainly a better option than regular table sugar. For example, in contrast to regular sugar it contains some iron, zinc, calcium and potassium. But remember, it's still sugar!