Frozen mango cubes are blended with coconut milk into a creamy sorbet, topped with crispy rice flakes toasted in the air fryer. This more technique-heavy take on the Filipino street dessert offers a low-calorie alternative.
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 to firm up.
Put the rice flakes in the air fryer basket and toast at 170°C for 5 minutes until crisp; if you do not have an air fryer, toast at the same temperature in a preheated oven for 8 minutes.
Spoon the sorbet into bowls and sprinkle the toasted rice flakes over the top before serving.
Make sure the mango is fully frozen before blending, or the sorbet will turn watery.
If you can find real pinipig, use it instead of rice flakes; the toasting time stays the same.
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