Mango Sorbet Recipe | Dessert Recipes

Mango Sorbet Recipe | Dessert Recipes

Getting Ahead: Sorbet can be kept up to 1 week in the freezer. If frozen for more than 24 hours, let the sorbet soften in the refrigerator 30 minutes before serving. ORDER OF WORK:
  • Make the Sugar Syrup (Mango Sorbet)

  • Make the Sorbet mixture and Freeze (Mango Sorbet)

Prep Time 25 mins
Cook Time 4 hrs
Total Time 4 hrs
Course Desserts
Servings 6
Calories 76 kcal

Ingredients
  

  • 3 ½ oz (100 g) caster sugar, more if needed
  • 4 fl oz (125 ml) water
  • 3 mangoes, total weight 1.25-1.4 kg (2 ½-3 lb)
  • 1 juice of lemon
  • 1 juice of orange

Instructions
 

  • #The key to good sorbet is smoothness; the ice crystals that form naturally during freezing must be forestalled. This is accomplished by stirring the mixture constantly, usually by machine. Simple and refreshing, this sorbet can be made with any number of fruit purées replacing the mango. As freezing diminishes flavour, be sure that the fruit are at their peak of ripeness. Lemon and orange juices add acid to balance sugar and heighten flavour. If you like, pour a splash of Champagne or vodka over the sorbet before serving.# Make the Sugar Syrup: Combine the sugar and water in the small saucepan.
  • Heat until the sugar has dissolved, then boil the syrup until it is clear, 2-3 minutes. Set aside to cool. “Boil syrup until clear” “Let syrup cool”
  • #Make the Sorbet mixture and Freeze#
    Peel the mangoes. Cut each mango lengthwise into 2 pieces
    Peel the mangoes. Cut each mango lengthwise into 2 pieces
    Peel the mangoes. Cut each mango lengthwise into 2 pieces, slightly off-centre to just miss the stone. Cut the flesh away from the other side of the stone.
  • Cut the remaining thin layer of flesh from the stone. Cut all the mango flesh into cubes. “Work in batches so purée will be smooth”
  • Purée the mango flesh in batches, in the food processor. “Work in batches so puree will be smooth”
  • With all the puree in the food processor, and the blade turning, pour in the cooled syrup with the lemon and orange juices. The mixture will be quite thick. Taste it, adding more sugar if it is tart. “Amount of sugar for sorbet depends on tartness of fruit”
  • Pour the sorbet mixture into the ice-cream maker and freeze until firm
    Pour the sorbet mixture into the ice-cream maker and freeze until firm, following the manufacturer’s directions. Meanwhile, chill the bowl for the sorbet in the freezer. “Chilling time varies greatly with the machine you use.” “Sorbet mixture should not fill container completely”
  • Transfer the sorbet to the chilled bowl
    Transfer the sorbet to the chilled bowl. Cover it and freeze at least 4 hours to allow the flavour to mellow. #TO SERVE#
    If necessary, transfer the sorbet to the refrigerator to soften slightly
    If necessary, transfer the sorbet to the refrigerator to soften slightly
    If necessary, transfer the sorbet to the refrigerator to soften slightly. Scoop the sorbet into chilled coupe glasses and serve immediately. “Crisp biscuits are perfect accompaniment” “Mango sorbet is smooth and rich”  
Keyword Dessert recipes, Gluten free