Monday, July 19, 2010
4 ripe mangoes
Directions: Peel and cube mangoes. In a blender puree mango chunks to smooth consistency.
Add to mango puree 1/2 amount of syrup below: (the remainder from the previous pineapple sorbet post)
3/4 cup sugar
1 1/2 cups water
1/4 cup lime juice
Directions: Add water and sugar over medium heat and let sugar dissolve. Stir couple of times. Remove from heat once sugar dissolves and add lime juice. Let cool a bit. Use half the syrup amount for the mango puree.
Directions continued: In a bowl with tight lid add the mango puree and half the syrup. Refrigerate mixture until cool. Follow manufacturer's directions for chilling ice cream maker bowls. Add chilled mango/syrup mixture into frozen ice cream maker and let churn until you reach semi solid consistency. The process if fairly quick 20-30 minutes. It you work in small batches it works better.
1. Soft serve immediately out of ice cream maker and freeze the rest.
2. Let frozen sorbet sit at room temperature for 20 minutes or so. Check if softened and wet ice cream scooper with cold water prior to scooping. Enjoy!!
*Dishes and location courtesy of my friend Shoshi. Pictured: Shoshi's beautiful dishes and her beautiful home.