I received an ice cream machine for my birthday from X and I promised him that mango sorbet will be the first thing that I’ll make with the machine, because that is his favourite ice cream on Earth.
And I finally did it… after one year later. Yup, you heard me right, one year later.
We made this sorbet last Saturday, and now it’s already all gone (in like less than a week)! So I guess I need to go buy more mangoes now!
Mango Sorbet
Servings:
INGREDIENTS
- 130 grams sugar
- 160 ml water
- 1 kilogram peeled and deseeded ripe mangoes, diced
- 3 tbsp freshly squeezed lime/lemon juice
- 2 tbsps dark rum
- Pinch of salt
INSTRUCTIONS
- Combine the ingredients and puree until smooth, adjusting the flavour (adding more lime/lemon juice or rum as you go along). Chill the mixture thoroughly and churn in your ice cream machine.
- Combine all the ingredients and mash until smooth. There may be chunks of mangoes in the mixture but it’s alright, we can live with it. (: Chill the mixture thoroughly and churn in your ice cream machine.
Non-Blender Method
- Place sugar in a pot. Pour water over the sugar to wet it but do not stir to dissolve the sugar. Put it over high heat and bring it to boil. Boil for 2 minutes and remove from heat. Leave to cool completely before using. Continue with Step 2 above
NOTES
- In order to get 1kg of diced mango, you’ll roughly need to buy around 1.5kg to 2kg of mangoes. And when I peel/dice the mangoes, I always peel/dice them above a bowl to catch all the mango juices. You wouldn’t want to waste them!
- Recipe adapted from A Perfect Scoop by David Lebovitz
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!
Jasline says
Okay (:
Xiang says
Can we make it soon?
Please =P