How to Make Mango Sorbet

Опубликовал Admin
17-08-2021, 08:00
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Mango sorbet is a tropical tasting delight. It is one of those flavors that will tempt you back for more. This is perfect for using up those extra mangoes before they go bad. Once you get the basics down, you can experiment with your own variations.

Making Simple Mango Sorbet

  1. Cook the water and sugar to make the simple syrup. Pour the water and sugar into a small saucepan. Cook it over low-heat, stirring often, until the sugar is dissolved. Let it come to a boil, then set it aside to cool.
    • How much sugar you use will depend on how ripe and sweet the mangoes are.
    • You can also buy some simple syrup from the store and use that instead. You will need 1 cup (240 milliliters) of simple syrup.
  2. Toss the mangoes to a blender and puree until smooth, about 30 seconds. Peel, seed, and cube the mangoes first, then toss them into the blender. Puree them until they are smooth. If you need to, pause the blender and push the mango pieces down the sides of the blender with a spatula. This will make the base for your sorbet, and make it easier to mix the rest of the ingredients.
  3. Add the simple syrup and lime juice, and blend again. The lime juice is optional, but it helps cut the sweetness of the sorbet. It also helps add another layer of flavor to it. If you don't have lime juice, but still want to add something, try lemon juice instead.
  4. Freeze the mango mixture in an ice cream maker or in the freezer. If you have an ice cream maker, be sure to follow the manufacturer's directions closely, as every ice cream maker is different. It will take about 20 minutes. If you don't have an ice cream maker, pour the puree into a shallow baking dish and freeze for 2 hours, stirring with a whisk every 30 minutes.
  5. Transfer the mango mixture into a freezer safe container and freeze at least 6 hours. Use a spatula to help guide the mixture into the container and to smooth the top down. You need to do this regardless of whether or not you used an ice cream maker. It will help "cure" the sorbet and give it a smoother texture.
    • You can also scoop the mixture into empty mango skins, and freeze them that way.
    • For a creamier texture, fold in 1 beaten egg white; make sure it's been beaten until stiff peaks have formed first. Keep in mind that egg whites may contain salmonella, especially if they have not been pasteurized.
  6. Serve the mango sorbet. You can serve it as it, or garnish it with a mint or basil leaf for a pop of color. Freeze any leftovers promptly; it will last up to 1 week in the freezer.

Making Creamy Mango Sorbet

  1. Toss the mangoes to a blender and puree until smooth, about 30 seconds. Peel, seed, and cube the mangoes first, then puree them in a blender until they are smooth. You may have to pause the blender from time to time, and scrape the mixture down the sides with a spatula. This will create a smooth, creamy base for your sorbet and make it easier to mix everything else in.
  2. Add the sugar, heavy cream, and ice, and puree again. Keep pulsing until everything is smooth and evenly blended together. There should be no lumps, chunks, or ice chips. Adding the ice will help initially chill the sorbet and reduce the overall freezing time.
  3. Pour the mixture into a shallow, freezer-safe container. A baking dish would be ideal. You want the container to be shallow, because it will help the sorbet set faster. Use a spatula to help guide the mixture into the baking dish and to smooth down the top.
  4. Freeze the sorbet for 45 minutes and stir it every 15 minutes using a whisk. This will help it freeze more evening and prevent any ice crystals from forming. Once the freezing time is up, you can transfer the sorbet into a plastic container or an old (but clean) ice cream container.
    • If the sorbet is still too soft once the time is up, you will need to freeze it longer until it hardens some more.
    • If the sorbet is too hard, you can pulse it in a blender for a few seconds.
  5. Scoop the mango sorbet into small bowls and serve. If you saved the mango skins, you can scoop the sorbet into those instead. For a pop of color, garnish the sorbet with a mint or basic leaf. Store the rest of the sorbet in the freezer and use it within 1 week.

Trying Variations

  1. Add some pineapple for a tropical blast. Puree 2 cups (400 grams) of fresh, cubed pineapple, 2 cups (450 grams) of cubed mango, 1 cup (225 grams) of sugar, and 2 tablespoons of fresh lime juice. Freeze the sorbet in an ice cream maker, then chill in the freezer for 4 to 6 hours before serving.
    • If you don't have an ice cream maker, freeze the sorbet for 2 hours, stirring every 30 minutes. Let it finish freezing for another 4 to 6 hours.
  2. Try a raspberry-mango sorbet for something tart. Puree 3 cups (675 grams) of cubed mango and 1 cup (125 grams) of fresh raspberries. Add 1 cup (240 milliliters) of coconut milk and 1 cup (225 grams) of sugar, and puree again. To cut the sweetness, add 1 teaspoon of lime juice and a pinch of salt. Freeze it in an ice cream maker, then chill it in the freezer for 4 to 6 hours before serving.
    • If you don't have an ice cream maker: freeze the sorbet for 2 hours, stirring every 30 minutes. Freeze it without stirring for another 4 to 6 hours.
  3. Try a strawberry-mango sorbet for something sweet. Follow the directions for the basic mango sorbet, but use only 2 mangoes. Add 1 pound (450 grams) of fresh strawberries and puree together. For a less-sweet sorbet, reduce the sugar and water to ¾ cup each (170 grams of sugar and 180 milliliters of water). To cut the sweetness further, add the juice of 1 lemon to the puree.
  4. Make a mango-mint sorbet with mint extract and lemon zest. Follow the directions for the basic mango sorbet, but add 2 teaspoons of mint extract to the simple syrup after it has cooled. For a less sweet sorbet, use only ¾ cup (170 grams) of sugar and the zest of 1 lemon.
  5. Add some rum, tequila, or vodka for a little kick. Follow the directions for the basic mango sorbet, but add the a pinch salt to the simple syrup. Add 3 tablespoons of lime juice and 2 tablespoons of alcohol to the mango puree before freezing it. Use either rum, tequila, or vodka for the alcohol.

Ingredients

Simple Mango Sorbet

  • 4 ripe mangoes, peeled, seeded, and cubed
  • ¾ to 1 cup (170 to 225 grams) sugar
  • 1 cup (240 milliliters) water
  • 3 tablespoons fresh lime juice, or to taste (optional)

Creamy Mango Sorbet

  • 2 ripe mangoes, peeled, seeded, and cubed
  • 1 cup (225 grams) sugar
  • 1 cup (240 milliliters) heavy cream
  • 1 cup (140 grams) ice

Tips

  • Garnish the sorbet with mint or basil leaves for a pop of color and a decorative look.
  • Save the mango skins and use them as bowls to serve the sorbet in. Keep them in the freezer until you are ready to use them.
  • Serve with some mango slices or toasted coconut.
  • If the mango puree has a fiber-like texture after blending it, strain the mixture through a sieve to get rid of any fibers. Use the strained mixture and discard the fibers.

Warnings

  • Raw egg whites may contain salmonella. To reduce the risk, use only pasteurized egg whites or eggs that have been treated for salmonella.

Things You'll Need

Simple Mango Sorbet

  • Small saucepan
  • Whisk or spoon
  • Blender or food processor
  • Shallow baking dish
  • Freezer safe container
  • Spatula
  • Ice cream maker (optional)

Creamy Mango Sorbet

  • Small saucepan
  • Whisk or spoon
  • Blender or food processor
  • Shallow baking dish
  • Freezer safe container
  • Spatula
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