Recipe: Mango Sorbet
From: Food We Love
I have a confession. I didn’t make anything for the Cookbook Challenge this week. Fortunately – just like a TV chef – here’s one I prepared earlier!
I made this mango sorbet months and months ago. How long ago? So long ago, in fact, that it was still 2009 when I took the photo and mangoes were still in season. Remember 2009? How far away does 2009 feel? Does it freak you out a bit to realise that it’s almost 2011? No? Just me then? How many questions marks can I fit into this post? Should I stop? Really?
Ahem. Anyway, sorbet. I LOVE mangoes, but unfortunately I didn’t love the sorbet. It was far too sweet for me, and it was also too icey. The iciness was probably my fault for not stirring it enough while it was freezing, but I could have lived with it if the sorbet hadn’t been so sickly sweet. I may give it another go this summer, or maybe I’ll try mango ice cream or gelato instead.
Even though I didn’t really like the sorbet, I have to say that looking at the photos again makes me think of sunshine, warmth and icy treats. Roll on summer! I can’t wait!
Update: see the round up for this week at My Food Trail.
From: Food We Love
1 cup (220g) white sugar
1 cup (250ml) water
1/2 cup (80ml) lemon juice
4 medium mangoes (1.7kg), peeled, chopped coarsely
2 egg whites, beaten lightly
In a medium saucepan, combine the sugar and water and stir over medium heat. Don’t let it boil. When the sugar dissolves, add the juice, then let it come to a boil. Reduce the heat to a simmer and let it simmer uncovered for 5 minutes. Take it off the heat and set aside to cool to room temperature.
Blend or process the mango until smooth. Add the lemon syrup and the egg whites and process until combined.
Pour the mixture into a freezer proof container and cover. Freeze until it is just firm, then process the mixture again until it is smooth. Return to the freezer and let it freeze until firm.