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Mango Mojito Sorbet Floats

Mango Mojito Sorbet Floats

This mango mojito sorbet float is  the perfect cocktail to make this summer. A combination of mango rum sorbet, lime, mint and soda water.
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Prep Time 30 minutes
Servings: 4
Course: Beverage
Calories:
Ingredients Method

Ingredients
  

  • 2 large mangoes (450 g mango flesh)
  • 60 ml (¼ cup) water
  • 50 grams (¼ cup) sugar
  • 60-120 ml (¼-½ cup) white rum
  • 1 lime , cut into wedges

Method
 

  1. Stir water and sugar in a saucepan over a low heat until sugar has completely dissolved. Bring sugar syrup to a boil over medium heat, stirring frequently. Remove from heat and allow to cool in fridge for 30 minutes.
  2. Puree mango flesh in food processor or blender until smooth. Set mango puree aside.
  3. Stir together mango puree, cooled sugar syrup and white rum.
  4. Prepare the mango rum sorbet using an ice cream make according to your ice cream maker's instructions.
  5. Pour into a container and freeze until solid.
To make Mango Mojito Sorbet Floats
  1. Divide mint leaves and limes pieces between two glasses. Muddle gently to release the lime juices.
  2. Dollop 2- 3 ice cream scoops of frozen mango rum sorbet to glasses and add chilled soda water over the top.
  3. Garnish with mint springs and serve immediately.