Mango Soup with Coconut Sherbet and Strawberry Sorbet

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Jen Creager and Terri Wu are the team that keeps the Farallon pastry department running like a well-buttered machine. No matter how much work there is to be done, baking with them is always lively and energizing. They orchestrate the production of all the cakes, glazes, doughs, cookies, chocolates, and sauces needed for the menu. They also create a daily amuse-bouche (French for “fun for the mouth”) to offer to our customers as a preamble to dessert. It acts as a bridge for the taste buds between the main and dessert courses. When served in miniature portions, this recipe makes a great amuse. In bigger portions, it makes a light, refreshing dessert perfect after a heavier meal.

Ingredients

Coconut Sherbet

  • 1⅓ cups unsweetened coconut milk
  • 1 cup coconut cream, such as Coco Lopez
  • tablespoons granulated sugar

Strawberry Sorbet

  • 1 pint fresh strawberries
  • ½ cup sugar
  • ¼ cup water
  • 1 teaspoon freshly squeezed lemon juice
  • Large pinch of kosher salt

Mango Soup

  • 4 ripe mangoes, peeled and pitted
  • 1 cup freshly squeezed orange juice
  • cup water
  • cup sugar, plus more if needed
  • teaspoon kosher salt
  • 2 teaspoons freshly squeezed lime juice

Method

To Make the Sherbet

Whisk together the coconut milk, coconut cream, and sugar. Refrigerate for at least 1 hour. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze for several hours until scoopable, about 3 hours, depending on your freezer.

To Make the Sorbet

Purée the strawberries in a food processor. Strain through a medium-mesh sieve, discarding the seeds. There should be about cups purée. Stir together the strawberry purée, sugar, water, lemon juice, and salt. Refrigerate for at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Soup

Purée the mango flesh in a food processor. Strain through a medium-mesh sieve. In a bowl, whisk together the mango purée, orange juice, water, the cup sugar, the salt, and lime juice. Taste for sweetness and add more sugar if necessary. Refrigerate until cold, about 1 hour.

In Advance

The sorbet and sherbet can be made 1 day in advance. For maximum flavor, the soup should be made the day you plan to serve the dessert. Keep refrigerated.

To Serve

Pour some soup into each of 6 shallow bowls. Place a small scoop of coconut sherbet and strawberry sorbet in each bowl. Serve immediately.

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