Friday, November 7, 2014

Mango sorbet

Mango makes the easiest and most delicious sorbet, with a velvety smooth consistency. If you can ever find Indian mangoes (smaller and yellower), try them; their flavor is even better and they are amazingly perfumed.

* Makes about 1 pint

  • juice of 1 lemon
  • juice of 1/2 orange
  • 1/2 cup superfine sugar
  • 2 large ripe mangoes
  • 1 large egg white, whisked

Mix the fruit juices with the sugar. Peel and pit the mangoes, then reduce the flesh to a purée in a blender. Transfer to a large bowl and stir in the fruit juice. Fold in the whisked egg white.

Pour into an ice cream maker and process according to the manufacturer’s instructions, or pour into a freezer container and freeze using the hand-mixing method.

When the sorbet is firm, freeze it in a freezer container for 15 minutes or until ready to serve. If necessary, remove it from the freezer 5 to 10 minutes before serving to soften. Serve on its own or with a few mango slices and some raspberry sauce.

This sorbet is best eaten fresh, but it can be frozen for up to 1 month.

Variations:
  • Mango & banana sorbet
Prepare the basic recipe, replacing 1 mango with 2 small ripe bananas.
  • Mango & raspberry sorbet
Prepare the basic recipe and replace 1 mango with 2 cups mashed raspberries (sieved if you wish).
  • Mango & tangerine sorbet
Replace the orange and lemon juices of the basic recipe with the juice of 4 tangerines.
  • Mango & pineapple sorbet
When preparing the basic recipe, replace 1 mango with 2 cups mashed ripe pineapple.
  • Mango & rum sorbet
Prepare the basic recipe and replace the lemon juice with rum.