Mango coconut sorbet & coconut tangyuan
Simple refreshing and rich coconut mango sorbet
Chewy tangyuan filled with toasted coconut and sugar
Sweet and nutty
S E R V I N G S : 2
A L L E R G Y : /
Ingredients.
Sorbet
230g mango puree
¼ cup coconut milk
3 tbsp oat
Big squeeze of lime juice
Tangyuan
100g glutinous rice flour
65g warm water (more if needed)
10g sugar + more for filling
Pinch of salt
Desiccated coconut
Mango cubes
Preparations.
Blend together the mango, coconut milk, oat and lime juice until smooth, then freeze until hard
Mix glutinous rice flour, warm water, sugar and salt to form a rough dough
Make a small dough (~1 tbsp) and boil in water until it floats
Add the dough back to the original dough and knead to form a smooth dough. add bit more water if your dough is too dry
Wrap the dough in plastic film and let it rest for 25min
Meanwhile toast the dessicated coconut on a frying pan until brown
Divide the dough into 6-8 balls
Make each dough into a small bowl-shape, wrap in as many coconut, mango and sugar you like
Boil them in water until they float, then boil for a about 30s longer then dump into cold water
Serve with sorbet, more mango and coconut
Notes / Chats.
Oat makes the sorbet creamier, but you can still make it without oat
I used unsweetened canned mango puree as it’s cheaper and easier!
Feel free to use pandan juice instead of water, or add pandan powder/ matcha/ vanilla to tangyuan dough for extra flavour (I mixed pandan and coconut into some of the dough and shaped into mini balls because I lost my patient to wrap into tangyuan hehe)
You can swap coconut with peanuts, white or black sesame seeds if you like
I added frozen mango to make it more icy but they all melted at the end
Partly inspired by Taiwanese ‘ice fire tangyuan’ and mango ice!!
Extra.
