Mango sorbet with toasted coconut biscuits

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Serves 10

For the coconut biscuits (makes 20)

Step 1
You can use brown sugar in the biscuits instead of coconut sugar, but if you do, reduce the quantity by 25g, because it is more sweet.

Step 2
Combine the sugar and 300ml water in a large saucepan and cook over a medium-high heat for a few minutes, until the sugar has dissolved.

Step 3
Take off the heat and leave to cool.

Step 4
While the syrup is cooling, peel and stone the mangoes, put the flesh in a food processor or blender, add a splash of the sugar syrup and blitz until very smooth.

Step 5
Once the syrup is cool, stir it into the mango mix with the lime juice and zest, then churn in an ice-cream machine; alternatively, freeze the mix in a shallow, freezer-proof dish, stirring it every hour for three hours, until smooth and frozen.

Step 6
While the sorbet is freezing, make the biscuits.

Step 7
Heat the oven to 170C/335F/gas mark 3.

Step 8
Spread the coconut flakes on a lined oven tray and bake for five to seven minutes, until they begin to colour but are not yet brown, then remove and leave to cool.

Step 9
Once cool, tip into a food processor with the cornflakes and blitz to a very fine crumb.

Step 10
Add the flour, salt, sugar and melted butter, blitz briefly just to incorporate them into the mix, then add the egg and blitz again.

Step 11
Line two oven trays with baking paper.

Step 12
Roll heaped tablespoons of the mix into balls and place on the trays, making sure there’s space between them.

Step 13
Flatten the balls gently with your palm and sprinkle with a little sea salt.

Step 14
Bake for 15 minutes, then remove – they’ll still be a bit soft at this stage, but will firm up as they cool.

Step 15
Leave on the tray for 15 minutes, then transfer to a rack.

Step 16
Serve each portion of sorbet with a couple of biscuits.