Mango sorbet
Origin of the recipe
Sorbet—or sherbet—is a cold, dairy-free drink or ice cream made from pureed and frozen berries or fruits. This dessert originates from the pampered, hot East, just like the aromatic mango, which makes a wonderful summer treat. You can buy mango sorbet at the store, or you can make this delicious and healthy fruit ice cream at home using only natural ingredients.
What do you need for cooking?
Ingredients
-
Mango
-
Sugar
-
Oranges
-
Lemon
-
Water
-
Cornstarch
Kitchen utensils
- Knife
- Board
- Whisk
- Ladle
- Container
- Blender
- Paper
- Form
- Juicer
Step-by-step recipe
Step 1:
Peel and dice the mango.
Step 2:
Blend the mango in a blender until smooth.
Step 3:
Squeeze the juice from half a lemon and a whole orange.
Step 4:
Pour the juice mixture into a ladle, add sugar and cook until dissolved.
Step 5:
Dissolve cornstarch in water.
Step 6:
Pour the starch into the hot citrus syrup and stir.
Step 7:
Cool the resulting jelly to room temperature and put it in the refrigerator for 5-6 hours.
Step 8:
Add the cooled jelly to the mango puree and whisk until smooth.
Step 9:
Place the mixture in a parchment-lined pan and refrigerate for half an hour.
Step 10:
Transfer the sorbet to a container and place in the freezer until completely frozen.
Cooking tips
Choose ripe, but not overripe, mangoes for the sorbet. They should be neither too hard nor too soft, and have a pleasant, but not overly strong, flavor without being sour.
You can use an ice cream maker to make this sorbet, if you have one. In this case, there's no need to pour the mixture into a mold or onto a baking sheet—follow your machine's instructions.
