Recipe: Mango sorbet
Now that you know how to cut a mango like a boss, you can make a purée out of it and transform it into a sorbet! 🙂
Sorbets are just fruits churned with a sugar syrup: this means that, although you need an ice cream machine, they are fairly easy to make.
The recipe for this mango sorbet is pretty much the same as the strawberry sorbet I published some time ago.
Enjoy the last days of summer with a refreshing dessert!
Mango sorbet
Print recipeIngredients
| 180g | Water |
| 90g | Granulated sugar |
| 60g | Glucose or corn syrup |
| 3g | Pectin or stabiliser (optional) |
| 510g | Mango purée |
Directions
1
Cut the mango along each side of the pit to remove two sections
2
Make crosswise cuts through the flesh, just to the skin
3
Press up on the skin side of the section, exposing the cubes
4
Cut off the cubes and mix them in a blender. Refrigerate overnight.
5
Place the water, sugar, glucose and pectin (if using) in a saucepan. Whisk until well combined. Bring the syrup to a full boil and boil 1 minute. Then let cool completely and refrigerate overnight.
6
Combine the mango purée with the syrup. (Optional: if using a hydrometer, the density should be 17° Baumé; add water or more syrup to adjust the density)
7
Pour the mixture into an ice cream machine and process according to the manufacturer's directions (around 20 minutes). Remove the sorbet from the machine and freeze for at least 3 hours before serving.
