When my aunty came over for our Easter BBQ on Sunday she bought with her a huge tray of mangoes. I love mangoes, but these were a little past the ‘eat as they are’ stage, they were quite bruised, so I decided to pick out the good parts and make sorbet out of it.
I’ve always thought it would be really hard, but apart from the repetitiveness of getting it out of the freezer and churning it every 90 minutes, it was actually quite easy and the result was really good. I’m going to make strawberry sorbet next time!
Mango Sorbet
3/4C caster sugar
1C water
approx. 4-5 mangoes
1/2C lime juice
1. Place sugar and water in a saucepan over low heat and stir until sugar has dissolved. Increase the heat and bring to the boil for one minute, then set aside to cool.
2. Puree mango flesh in food processor until smooth, combine 2 1/2C of puree with lime juice.
3. Add this to sugar syrup and process to combine.
4. Pour mixture into a cake tin or baking tray, cover with foil and place in the freezer.
5. Remove from freezer when the mixture is beginning to freeze at the edges (60-90 minutes) and whisk or beat with an electric hand mixer, return to the freezer.
6. Repeat step 5 three to five times until the sorbet is thick and smooth. Transfer mixture to an airtight container and keep frozen.
Serves 4-6
Adapted from: Donna Hay Modern Classics Book 2 2003, Harper Collins, NSW, Australia.
Notes:
- You can also use 950g frozen mango flesh to make the puree.
- If you own an ice cream maker you can use this to cut down on the freezing time. Just follow the manufacturers instructions.
- You can make raspberry sorbet with 1 3/4C strained raspberry puree and 1/4C lime juice, peach sorbet with 2 1/2C strained peach puree and 1/3C lemon juice, or strawberry sorbet with 2 1/2C strained strawberry puree and 1/2C lime juice, or try your own combinations!
