Yay! Yay! Yay! It’s Friday and time for my next mango recipe 🙂
At the start of the summer, I resolved myself to making a lot of frozen treats. After all, summer this year was way too hot, even for us Bengalureans. And then the summer came and went, only that I didn’t actually get to try a whole lot of stuff. There was this one time I made extra creamy vanilla chocochip ice cream and that pretty much was it.
I had to remedy it before it was too late. These beautiful juicy mangoes peeked at me from the fridge and I knew what I could do. A sorbet! 🙂 It was very new to me a few years back, hearing this term Sorbet. Thanks to Masterchef Australia (a show I absolutely adore) and other cookery channels, I am much more knowledgeable now.
Once the sorbet was made, I realized it is probably even better than an ice cream. All I had to do was whip up the mangoes until really smooth and put it into the freezer. Done. Creamy, fresh Mango Sorbet preparation done in all of ten minutes. There is no cream, means much less calories. If you are weight watching, cut down the sugar totally and still, you could have tastiest frozen treat at home 🙂 Next year, I am sure going to try a lot more sorbet recipes!
To make Mango Sorbet
What I used –
- Mango Pulp, 1 cup
- Sugar, 2-3 tsp
- Lemon Juice, 1 tsp
How I made –
- In a bowl, add mango pulp along with sugar and lemon juice. Whip it or hand whisk until the mixture is creamy and smooth.
- Pour it into an air tight container or an aluminum tray and cover it with foil/cling film. Put it in deep freeze for 3-4 hrs.
- Scoop out and serve cold with an optional mint leaf on top.
- I used a large mango, peeled off the skin and cut the mango into cubes. I blended it until smooth without adding any water.
- Lemon juice is optional. My mango was sweet and adding lemon juice gave a zing.
- Sugar is optional if the mango is very sweet.
- Freeze the sorbet only for 3-4 hrs, otherwise it would get difficult to scoop it out.
- Storing the mango mixture in aluminum tray help set it fast. Having it in an air tight container or covered with cling film would keep the ice crystals from forming.
- For creamier sorbet, don’t add water to your mango pulp and the pulp has to be very thick.
Taking this to the Fiesta Friday #126!