Hibiscus Coconut Sorbet with Mango Swirl

Ingredients

• 2 tbsp dried hibiscus tea (or hibiscus flowers)
• 1 cup water
• 1 cup coconut milk (full-fat)
• 2 tbsp honey
• 1 tbsp lime juice
• 1 cup mango
• 1 tbsp water (for mango purée, if needed)(optional)
• 1 pinch salt(optional)

Instructions

1. 1

   Steep hibiscus: In a small saucepan, bring 1 cup water to a gentle simmer, add hibiscus, and simmer for 3–5 minutes. Turn off heat, cover, and steep 5 minutes, then strain (you should have about 3/4 cup hibiscus liquid).

2. 2

   Make the coconut base (10 minutes total cook): Return hibiscus liquid to the saucepan and whisk in coconut milk, honey, lime juice, and a pinch of salt. Warm just until honey dissolves (about 2–3 minutes), then remove from heat and cool 5 minutes.

3. 3

   Blend mango swirl: Purée mango with 1 tbsp water (only if needed) until smooth.

4. 4

   Swirl and freeze: Pour coconut base into a shallow container. Spoon mango purée over the top and swirl gently with a knife. Freeze until firm, about 3–4 hours, then scoop and serve.