Mango Sorbet

mangosorbet.jpeg

Whilst most of the UK population is enjoying the sunshine outside, I have to confess that I have been hiding indoors to escape the heat!  Don’t get me wrong, I do like the sun, but all in moderation and the temperatures that we had this week here in London are just a bit too high for me.

However, it was a great reason to use up those mangoes I had and turn them into mango sorbet.

We have a biweekly vegetable and fruit box delivery, and although there is the option to have a “surprise” box, sometimes I opt to pre-select my choices and order a custom box. So, I was a bit surprised to discover two mangoes in the box instead of the two avocados I had ordered! They were very green mangoes…so I guess the person who packed them isn’t very familiar with either….

mango

Anyway, the mangoes were very green, ie unripe, so I just stored them in the brown bag until they were nice and ripe to be used this weekend.   I have never made mango sorbet before, but a quick google learned I only need mango (✓), sugar (✓) and water (✓). And an ice cream maker….Hmm… definitely lacking an ice cream maker, but apparently you can make it by hand as well, just a little bit more work.

So, first, I peeled the mango and roughly cubed it, before blending it into a smooth puree.  The recipes I found online all indicated a 4:1 ratio puree and sugar syrup. My puree was just over 500 grams, so I made a simple syrup by dissolving 125 grams of castor sugar into 125 ml of water. Mixed up the two together, transferred to a metal bowl (to speed up the freezing process), covered with some cling film and popped into the freezer.

For the next 4-5 hours I took out the sorbet every 45 minutes or so, and stirred the mixture. For the first hours, the mango sorbet just changed from very fluid to a sort of slushy mixture, but after 2 hours it started to turn slowly into a sorbet, mainly along the sides of the bowl. In the end it took almost 6 hours to more or less freeze enough to transfer to sorbet from it’s bowl to it’s container and another night until fully scoop-able.

Lovely and refreshing!

 

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10 thoughts on “Mango Sorbet

  1. Don’t know if you can read French, but I have a super easy recipe for mango sorbet that uses very little sugar and (please don’t wince 😁)… chickpea (aka garbanzo bean) juice! I named it “mousse de mangue glacée”, it was incredibly good!

    • I have heard about chickpea juice as an egg white substitute for making vegan meringues but never for ice cream! Thanks for the tip. I will need google translate though as my French is very very basic…

  2. Pingback: To be Odd or not to be Odd | dosirakbento

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