Mango sorbet with Kiwi & Rum inspired by Chef Watson | via @dipyourtoesin

Although our #EatDiverse campaign with IBM Chef Watson has ended, we felt compelled to share our Mango Sorbet with Kiwi & Rum recipe, a recipe that just so happens to be quick, easy, and healthy!

We often find that our kitchen escapades are inspired by music. Hide a camera away in our kitchen, and you’d probably see an endless array of dance moves predicated on what Spotify playlist we’re listening to at the moment. On this occasion, we were celebrating both our countries successes in Rio, and had a ‘Best of Brazil’ playlist as background music to our recipe planning that evening. One of our favourite Brazilian bossa nova songs (The Girl from Ipanema) began to play…

Tall and tan and young and lovely, the girl from Ipanema goes walking
And when she passes, each one she passes goes – ahh
When she walks, she’s like a samba that swings so cool and sways so gentle
That when she passes, each one she passes goes – ooh

As we swayed to the heady rhythms, it dawned on us that we had the perfect dessert glasses; great for parties, and the perfect size for a summery parfait. Chef Watson suggested several fantastic recipes, but we wanted to tie in one of our featured fruits we’ve used throughout the campaign, so we selected mango as one of our ingredients, and settled on Chef Watson’s Mango Parfait recipe.

Chef Watson parfait recipe

The next day was our cognitive cooking dinner, where we played host to four guests. We had quite the menu to prepare, and we forgot to pick up cream of tartar for our parfait. We quickly scoured the internet for a suitable replacement, and read that we could use lemon juice, but we had used our last lemon in our Plantain Seafood Paella. Our first two guests had arrived, and because we were already behind schedule, anxiety crept in. What would we do? We couldn’t ‘not’ have dessert at a dinner party!

While one of us scurried off to serve the starters and chat with our guests, the other frantically scrambled through Chef Watson to see if our new kitchen ‘bestie’ could deliver us out of this mess. It dawned on us that we had frozen mango chunks that we use for smoothies. Could we make some type of sorbet, and utilise the other ingredients we were going to use in the parfait?

Chef Watson mango sorbet recipe

All of Chef Watson’s sorbet recipes called for chilling and periodic stirring over 3-6 hours; which we didn’t have time for. However, could we use Chef Watson’s sorbet recipe idea as a home base, and then branch off? This was our only choice, so while our guests began enjoying their cognitively cooked main dishes, we created a sorbet that was thicker than a smoothie, but not as dense as a traditional sorbet. This was perfectly fine for us, because we planned to use the recommended rum in the parfait recipe to top the sorbet. If the sorbet was served in traditional balls, the rum would fall to the bottom of the glass. Our version, although non-traditional, was perfect for stirring the rum in to the sorbet; achieving a melted look.

Mango sorbet with Kiwi & Rum inspired by Chef Watson | via @dipyourtoesin

We put all the glasses on a tray, took a deep breath, and brought them out to our guests. We were greeted with a collective gasp of, “Ohhh, what’s this?” We described our Girl From Ipanema desserts and listened in expectation to the chorus of spoons hitting glasses – imagining them as guitar strums. Our anxiety slowly turned into bemusement.

Surprisingly, everyone actually enjoyed the sorbet! The dessert was simple, unassuming, and cool– much like our Ipanema inspiration. In all honesty, who are we kidding? It was not a ‘blow your mind’ dessert. However, it was a great compliment to our multi-cultural menu. Lastly, the end results of this sorbet showed us that with the combination of a little quick thinking and Chef Watson, we can overcome any kitchen challenge!

 

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Mango sorbet with Kiwi & Rum inspired by Chef Watson | via @dipyourtoesin

 

Mango sorbet with Kiwi & Rum inspired by Chef Watson | via @dipyourtoesin
Mango Sorbet with Kiwi & Rum
Yum
Print Recipe
This sorbet is dairy, gluten, and sugar free. Feel free to add your fruit of choice, and omit the rum or sugar if you choose to. Have fun with this one!
Servings Prep Time
4 people 4 min
Cook Time Passive Time
5 min 30 min
Servings Prep Time
4 people 4 min
Cook Time Passive Time
5 min 30 min
Mango sorbet with Kiwi & Rum inspired by Chef Watson | via @dipyourtoesin
Mango Sorbet with Kiwi & Rum
Yum
Print Recipe
This sorbet is dairy, gluten, and sugar free. Feel free to add your fruit of choice, and omit the rum or sugar if you choose to. Have fun with this one!
Servings Prep Time
4 people 4 min
Cook Time Passive Time
5 min 30 min
Servings Prep Time
4 people 4 min
Cook Time Passive Time
5 min 30 min
Ingredients
Servings: people
Instructions
  1. Add fresh mango, frozen mango chunks & nut milk to your blender. Blend until thick, and not runny. Cap off or move into a container, and put in freezer at least 30min. Adjust quantities if needed, for desired consistency. *If you leave the sorbet in the freezer overnight, it will freeze solid, and you will need to defrost/soften.
  2. Spoon into serving bowls or glasses. Top with 3-5 pieces of kiwi chunks.
  3. Pour shot of rum over sorbet
  4. Garnish with mint sprig & demerara sugar (optional)
    Flatlay of Mango sorbet with Kiwi & Rum inspired by Chef Watson | via @dipyourtoesin
Recipe Notes

Mango sorbet with Kiwi & Rum inspired by Chef Watson | via @dipyourtoesin

HDYTI Rating: We've awarded this recipe a gold! Our champion Chef Watson has racked up two silvers and three golds. Chef Watson really saved the day!

Disclaimer: This post, and the #EatDiverse campaign is sponsored by IBM in partnership with HDYTI. However, all opinions are our own.

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