Last updated on Jan 13th, 2021 at 12:28 pm
Prepare this refreshing recipe for Mango Sorbet as Italians do, or take a short cut.
4 firm, ripe mangoes, peeled and cubed
1 litre mango juice
15 ml lemon juice
ITALIAN MANGO SORBET
500 g mango cubes (peeled)
100 g sugar
100 ml water
10 ml lemon juice
2 egg whites
How to make Shortcut Mango Sorbet
Liquidise the mango cubes and mix with the mango and lemon juice.
Pour into a bowl and freeze. Break the crystals after +- 1 hour with a fork. Break after another hour once or twice again. Serve in cold glass bowls or place bowls in a larger bowl with crushed ice.
The sorbet may also be served as fruit ice in a glass: Scrape it roughly into crystals with a fork and spoon into a cold glass. Garnish with lemon rind.
How to make Italian Mango Sorbet
Liquidise mango cubes.
Dissolve the sugar in the water over low heat, increase temperature as soon as all the sugar has dissolved and bring to the boil. Boil for 2 minutes.
Remove from heat and leave to cool. Add mango puree and lemon juice. Freeze as such or add Bulgarian yoghurt.
Crush the crystals at least 3 times with a fork or a whisk repeatedly just before it freezes to a hard stage. Beat the egg whites to the soft point stage and fold lightly into sorbet. Freeze.