Pot Pie host Chris Sayegh, a.k.a. The Herbal Chef, goes tropical with a refreshing, infused mango sorbet.
3 1/2 Cups Mango Puree (five to six ripe mangoes)
2 Cups Granulated Cane Sugar
.7 Cup Water
50mg Cannabis Oil
I have been finding amazing mangos this winter in California and have been making all sorts of treats with them. This tropical stone fruit is easily one of my top-three favorite fruits next to watermelon and grapes. Can you imagine the first person to bite into a fresh, ripe mango? If my mind gets blown even today when I eat one, I can’t even imagine what existential epiphany they went through at that moment. Make sure always to buy mangos a little under ripe so that you have time to use them. The riper they are, the faster they spoil and develop an off-taste.
Bring the sugar and water to a boil, and then let the mixture cool. When the sugar is still warm, add the cannabis oil and mix well. Peel the mangoes and cut off any discolored parts. Put the mangoes into the blender and puree until smooth. You can take an extra step and strain the mango puree for an ultra smooth texture, but I like mine how it is naturally. In a large bowl, mix together the mango puree and the sorbet syrup. Add this mixture to an ice cream churner and churn as directed by the manufacturer.
Keep frozen and enjoy!
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