Skip to main content

Mango sorbet


I like ice-cream and sorbet, but I'm not a huge fanatic. I couldn't really eat it in winter, and I couldn't have it every day in the summer either. My favourite flavours are chocolate and coconut. Last summer I had a go at various chocolate recipes (see here), I have yet to find a delicious coconut ice recipe that is doable at home in a cheap machine (though the ice-cream maker attachment for KAs is now available in Europe, something worth considering, Mother's Day is coming up after all...)

I am now officially on a diet, to the point of boring anyone, and believe it or not, this diet allows you two scoops of sorbet, twice a week, woohoo! It makes the protein/veg ONLY lunch combo bearable to know that delicious homemade sorbet is the treat to look forward to in the evening. And it is something to look forward to preparing in the kitchen, other than steaming leeks or broccoli for one's lunch and dinner. Baking is out of the question, though one may have a portion of fruit tart or crumble once a week. So sorbet-making could become the new baking...at least in my kitchen.

I know what may come to mind on seeing this pic : you think I've used mangoes that were already binnable. Nope, I just used "whole" sugar, akin to muscovado or dark brown, but even tastier and in the shape of powder or fine granules. So it colours the ice, yes, but it's good for you and gives another dimension to desserts (or tea even).

I have adapted this recipe from Tessa Kiros's lovely book Apples for Jam, she uses regular sugar and lime juice and zest, but I was already in luck to have found gorgeous ripe mangoes (the ripe part is not so easy to track, these originate from Kenya and are also fiber-free).

I had two smallish mangoes, weighed whole at 800g.

Peel, stone and cut the flesh in chunks.
Mix in 80 g sugar, here "whole" sugar. Add the juice of about half a lemon. Cover and refrigerate overnight.
The next day, purée everything in a blender. If necessary, top up with some water until you get 500ml of purée, then put into a freezable container with a lid (here, recycled baby food cups). Freeze. Remove from the freezer every hour or so and mix thoroughly with a fork. Do this three or four times, then leave your ice to firm up until you're ready to indulge your deprived sweet tooth.

(NOTE: the original recipe calls for mangoes totalling 1,2 kilo and 110g of white sugar)

Of course you can use your ice-cream maker. This sorbet is delicious and very exotic. I am quite sure that if you chuck it in the blender with some rum and more lime juice, as well as a dash of Cointreau, you'll end up with the best frozen mango daiquiri ever...

Comments

Lisa said…
I bet it was delicious. I prefer using that type of sugar in everything, and it does sometimes affect the texture, but that's okay by me. Sometimes it even adds an appealing crunch. It has a deeper, caramely flavor than white sugar, don't you think?
Your mango sorbet looks worthy of your two spoonfuls!
Kelly-Jane said…
This is my favourite sorbet. Delia Smith has a coconut ice cream in her Summer Collection, I haven't made it in a long time, but I remember it was good!
What a good idea about adding alcohol. I may have to make another batch!
:-)

Popular posts from this blog

Nigella's summer crumble

How has your summer been? Has everyone around you been complaining of the weather? Summer' s so much more than just sun and heat though... fruit,  farniente , ice-cream,  apéros  and walks...reading long books, so many little pleasures. Tossa de Mar And lest we forget to turn the oven on, to warm us up... Nigella's summer crumble (from Forever Summer ) is a fantastic way to use up those less-than satisfying apricots that everyone leaves in the fruit bowl, the ones a little less red, the mushy ones, and transform them into deep orange compote under the layer of almondy crumble. Or any other stone fruit for that matter. Parc Guell, Barcelona Summer crumble, adapted from Nigella Lawson in  Forever Summer 750g apricots, stoned and quartered 75g butter 100g self-raising flour or flour with 1/2 tsp baking powder a pinch of salt 25g ground almonds 75g caster sugar 50g flaked or chopped almonds Preheat the oven at 200C. Butter a gratin dish. Layer the fruit

La Réunion en recettes : cari de lotte et son riz au lait de coco

Enfin, je réalise d'autres recettes réunionnaises . La cuisine de la Réunion, au carrefour des continents, à l'image de sa population, associe des saveurs européennes, asiatiques, indiennes et africaines. Je vous propose le cari de lotte, tout simplement parce que je cherchais du poisson ce samedi-là, et que les queues de lotte m'ont tapé dans l'oeil. Pauvres lottes décapitées sur l'étal du rayon poissonnerie, eh oui, la lotte est moche, tellement moche qu'on l'appelle poisson-diable en allemand et en anglais (mais aussi poisson-moine/monkfish), aussi, on la propose souvent débarassée de son faciès. Oui, mais une fois rentrés à la maison, que faire de ces deux beaux filets? Ni une, ni deux, j'ouvre mes tomes de Nigella et Jamie et compulse les index, mais les recettes ne m'emballant pas trop, je pense soudain à en faire un cari et j'ouvre alors Cuisine des Iles de l'Océan Indien (Edisud), ramené lors de mon dernier voyage à la Réunion il y a

Pseudo goulasch hispanisant (avec ou sans mijoteuse)

Avec mes gadgets appareils culinaires, c'est par périodes. Parfois je fais des yaourts pendant des semaines, et puis après j'en ai marre, je les achète. J'avoue avoir assez rarement utilisé la mijoteuse , et surtout pour des plats à cuisson longue type ragoûts, curries, bourguignon, et aussi pour cuire des légumineuses. Mais cette semaine, j'ai décidé de m'en servir plus régulièrement, et de vous en faire profiter. Sympa, hein? ;-) Comme ressources, j'utilise ce livre , mais je ne l'aime pas trop, et surtout la Crockpot Lady , une mine d'or. Et parfois, j'improvise, comme ici, et le résultat était totalement délicieux. Saviez-vous qu'il est plus "écolo" de manger du porc que du boeuf? L'élevage de porcs abîme moins l'environnement que celui des boeufs, bien sûr pour être vraiment écolo, il faut manger végétarien voire vegan, mais à chacun ses convivtions, c'est déjà mieux de manger moins de viande, et de choisir volai