With temperatures rising in Taipei and mangoes, mangoes, mangoes everywhere I look, what else can I do but follow the signs pointing me to.......mango sorbet. Oh yes, for now, nothing beats an ice cold, sweet, refreshing mango sorbet. If I start making it now, I'll have a whole tub full by tomorrow........yes.......
I may not have an ice cream maker, but that won't stop me.
So, I went to my favourite fruit seller and asked for 4 of her sweetest mangoes ripe enough to be eaten immediately. Beautiful, aren't they?
Cut them into pieces and put all into the blender.
Puree the mangoes.
Pour into a pan, cover with clingfilm and freeze overnight.
After sorbet has completely frozen, put sorbet in a mixer and whip it up well, breaking the ice.
At this point, sorbet can be eaten, but you can refreeze and repeat again if you wish. I did it twice. Store sorbet in an air tight container in the freezer.
If you're not a fan of mangoes (how can you not be!), just replace the mangoes with any other pureed fruit.
Ah yes, a guilt free, absolutely delicious and refreshing dessert, best eaten on a warm sunny day!
(without ice cream maker)
Blender / Food Processor
Air tight container
Ice cream scoop or spoon
110gm caster sugar
About 2 – 3 regular mangoes (or any fruit of your choice). You’ll need enough to make 2 cups of pureed fruit
2 egg whites (optional. I personally don’t add this)
Make sugar syrup by stirring together water and sugar in a saucepan on a stove until the sugar dissolves. Bring it to a boil, then simmer for about 5 minutes, without stirring.
You can blend and process repeatedly to break the ice further, but I’m happy with just doing it once after the first overnighter.
Remove from heat, transfer to a heatproof bowl and allow to cool for about 10 minutes.
Blend or process mango pieces (or any other fruit) in a blender or food processor until it is pureed. Combine 2 cups of the fruit puree with the sugar syrup and stir well to combine.
Pour into an air-tight container and freeze overnight, or until frozen solid.
Blend or process again to break up the ice and freeze again. Some recipes recommend the addition of egg whites at this junction. If you wish to, you can add 2 egg whites, but be aware of the risks of eating raw eggs.