Lemongrass Affogato with Mango Sorbet Recipe

The recipe

Exact quantities, then the method.

This is a little Thai-leaning pudding that comes together in minutes. Warm coconut milk is steeped strong with lemongrass, then poured over cold mango sorbet so the two melt into each other, half warm and creamy, half cold and fruity.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemongrass Affogato with Mango Sorbet recipe. Canonical: https://teas.co.uk/recipes/fennel-and-licorice/lemongrass-affogato-with-mango-sorbet/

Lemongrass, coconut and mango is a trio borrowed straight from Thai puddings, and it works just as well in a glass. Eat it the moment you pour, while the contrast is at its best.

⏱ 8 min 🍽 Serves 1 📊 Easy 📚 Fennel, Licorice & Verveine Recipes

You'll need

1 pyramid tea bag of Teapigs Pure Lemongrass
80ml coconut milk (warmed to 80C)
2 small scoops of mango sorbet
1 small 200ml glass, chilled
1 small saucepan
1 small balloon whisk
1 long spoon, for eating

Method

Chill a small glass while you make the lemongrass coconut milk.
Heat the coconut milk in a small pan until steaming but not boiling.
Off the heat, drop in the pyramid bag, cover and steep for six minutes.
Lift out the bag and whisk the milk smooth.
Scoop the mango sorbet into the chilled glass.
Pour the warm lemongrass coconut milk slowly over so it pools around the sorbet.
Eat straight away with a long spoon, while it is half warm and half cold.
Tip: a sorbet rather than ice cream keeps it light and lets the mango sing against the coconut.

What you'll end up with: A small glass of mango sorbet melting into warm lemongrass and coconut, fresh, fruity and creamy at once.

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