Ice cream and chilled desserts
Frozen mango cubes are blended with coconut milk into a creamy sorbet and topped with crunchy rice cereal toasted in an air fryer. This advanced take on a Filipino street dessert is described as a lower-calorie option.
Blend the frozen mango cubes with the coconut milk and honey until creamy.
Transfer the mixture to a container and freeze for 15 more minutes, until firmer.
Put the rice cereal in the air fryer basket and cook at 170°C / 340°F for 5 minutes, until crisp. If you do not have an air fryer, toast it in an oven preheated to the same temperature for 8 minutes.
Scoop the sorbet into bowls, sprinkle the toasted rice cereal over the top, and serve.
Make sure the mango cubes are completely frozen before blending, or the sorbet may become watery.
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