Mango Sorbet
Preparation info
Difficulty
Complex
Serves
4–6
Appears in
Apples for Jam
By Tessa Kiros
Published 2010
This is pure frozen mango — wonderful, thick, plain and simple, yet a splash of colour. It looks fantastic served with a scoop of pomegranate or strawberry sorbet. Seek out the best-quality fruit — your sorbet will only ever be as good as the mangoes you start off with. You can also serve this unfrozen as a mango purée to pour over ice cream or yoghurt.
Ingredients
2 1.2 kg 2 lb 12 oz 110 g 3¾ oz ½ cup - finely grated rind of
1 - juice of
2
Method
Peel the mangoes and cut as much flesh as possible from the stone. Cut the flesh into small chunks and put it in a bowl with the sugar, lime rind and lime juice. Stir, cover and leave overnight in the fridge to draw out the juice. Purée until smooth and, if necessary, pass through a sieve to extract the very pulpy and stringy bits. Taste for sweetness and add extra caster sugar,
Pour the purée into a bowl or container that has a lid. Put the lid on and put it in the freezer. After an hour give the mixture an energetic whisk with a hand whisk or electric mixer. Put it back in the freezer and then whisk again after another couple of hours. When the sorbet is nearly firm, give one last whisk and put it back in the freezer to set.
Alternatively, pour into your ice cream machine and churn, following the manufacturer’s instructions.
We always saved our mango stones. We tore off every scrap with our teeth and then washed and scrubbed them carefully, running our nails first in one direction and then the other until they were clean of all mango. After they were towel-dried, we kept our mango pets and brushed their lovely hair with our old toothbrushes. They still needed a bath and looking after now and then.
© 2010 All rights reserved. Published by Murdoch Books.