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4th of July Feast    
Coconut Sorbet with Spiced Mango and African Mint Salsa
Robert Ulrich of Elysium at Relais & Chateau Morrison House – Alexandria, VA
Adapted by StarChefs

Yield: 4 servings


    For the Sorbet:
  • 2 cups unsweetened coconut milk
  • 1 cup simple syrup, infused with fresh vanilla bean
  • 1 pinch of salt
  • 2 ounces lime juice
  • 2 ounces spiced rum, preferable Austrian “STROH” rum
    For the Mango Salsa:
  • 1 cup ripe mango, diced
  • 2 ounces Vodka, any flavor
  • 1 ounce spiced rum
  • 1 Tablespoon African mint, julienne (substitute regular mint if necessary)


For the Sorbet:
Mix all the ingredients well in a large bowl. Place overnight into the refrigerator and let cool.

The following day freeze the mixture in an ice cream maker, and follow manufacturer instructions.

For the Mango Salsa:
In a non-reactive bowl, marinate the mango with mint and liquor. Spoon into a dish, bowl, glass or etc…Top with Coconut Sorbet and garnish with a sprig of fresh mint leave.