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!
|60g||Glucose or corn syrup|
|3g||Pectin or stabiliser (optional)|
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.
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)