Guanabana Sorbet with Mango Lime Coulis
A refreshing tropical dessert featuring creamy guanabana (soursop) sorbet paired with a vibrant mango and lime coulis. This elegant frozen treat combines the unique flavor of guanabana with sweet mango and bright citrus notes.
Ingredients
- •1½ cups sugar
- •1¾ cups water
- •2 packages frozen guanabana purée
- •1½ cups mango purée
- •3 tablespoons fresh lime juice
- •½ teaspoon lime zest
- •1 garnish lime zest
- •1 piece ice cream maker
Cooking Instructions
- 1.
Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.
20 min
- 2.
Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.
140 min
- 3.
Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.
15 min
