July 10, 2011

Mango Sorbet

Yesterday we have been driving to several stores looking for a decent ice-cream maker. We finally found one and it is an automatic frozen yogurt-ice cream & sorbet maker.  I remembered making ice cream the old-fashioned way with the bucket-style ice cream maker, where you had to keep adding ice cubes and rock salt to keep it well chilled. Adding salt to the water causes the temperature to drop and slows the melting process and therefore, increases the freezing rate. With this new gadget, I am inspired to make our own ice-cream! For starters, I’ll try this recipe using ripe Philippines. I prefer these mangoes over the ones imported from Mexican as they have a sweeter and smooth texture. I hope you enjoy this yummy treat.

3-4 firm and ripe mangos
½ cup sugar (use ¾ if you like it sweeter)
½ cup water
2 Tbsp. lemon zest
1. In a small saucepan add lemon zest, sugar, and water and heat over medium to melt the sugar. Remove and set aside to cool.
2. Peel, remove seeds and cut mangoes into cubes. Puree the mangoes in a food processor, slowly adding the syrup water and puree until smooth. Pour mixture into a container and chill in the refrigerator.
3. Pour the ingredients into the pre-freeze ice-cream container (per instructions on the booklet). When ready, pour sorbet into an airtight container and freeze.
Printable Recipe


Raquel@Erecipe said...

so refreshing love mango loos so sweet.

msiagal1usa said...

Yes, mangos are great in salsa too