236. mango sorbet
During my visit to Dubai, we popped into a huge supermarket Carrefour to buy some water, nuts and toiletries. The supermarket was twice the size of our humble Nakumatt, just down the road and I actually went green with envy at the variety of things available there. I have seen huge supermarkets in UK, but to think that everything under the sun is available in the desert! The vegetable and fruit section was huge with all sizes and types of mushrooms, fresh herbs could easily fit in my bedroom and fruits …OMG, out of this world. We bought some huge juicy strawberries and what actually made me feel so proud was that out of the 5 to 6 varieties of mangoes available, the most expensive was from Kenya…. the humble apple mango. The reason it was the most expensive was because they are the best! If the best mango is available right at my doorstep, it has to keep appearing in my desserts. As a treat on a hot day, I made some mango sorbet. As soon as I scooped it out into the cup, it started to melt because of the heat. Easy to make, try it out.
6 to 8 servings
½ cup sugar
½ cup water
¼ cup water
2 cups diced ripe mango
½ tsp ginger paste
1 tbsp lemon juice
a pinch of salt
- Prepare the syrup first by putting sugar and ½ cup water in a pan. Put it over a medium flame and let the sugar melt. Lower the heat and let it simmer for 5 minutes.
- Keep the syrup on the side to cool.
- Put diced mango, ginger paste and ¼ cup water in a blender. Process the mixture to get a thick consistency puree.
- Sieve the puree to remove any mango fibers.
- Add lemon juice, sugar syrup and salt and mix well. Can mix it again in the blender.
- Pour the mixture into a plastic or thick glass container, cover it and put it in the freezer section.
- After 2 hours, blend or whisk the mixture again to break up the ice crystals.
- Freeze the puree again.
- Scoop out into serving bowls and serve with chopped mangoes or on its own.
- Instead of ginger can add cardamom powder or some freshly chopped mint.
- Make into ice lollies. After step 7, pour the puree into ice lolly molds.
- I re use ice cream tubs or tins for sorbets and ice creams.
- If the mango is not sweet enough increase the amount of sugar to ¾.
- Apple mango is the best for desserts, but use whatever variety is available in your area.
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