The recipe outlined here, with ripe mangos, is just a template for making refreshing sorbet with other seasonal fruits.
Freeze for up to 3 months
Preparation Time15 min
Preparation Time - Text15 mins, plus freezing
Cooking Time10 min
Cooking Time - Text10
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party
Dietary Considerationgluten-free, healthy, high fiber, low-fat, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturefruity, sweet
Type of Dishfrozen dessert, fruit
- 2 large mangoes, peeled, pitted, and chopped
- 1 cup sugar
- 2 tbsp fresh lemon juice
- 1 large egg white
- Food processor
Purée the mangoes in a food processor. Strain through a wire sieve to remove any fibers. Refrigerate.
Bring 1¼ cups water and the sugar to a boil in a small saucepan over high heat, stirring until the sugar dissolves. Boil for 1 minute. Remove from the heat and let cool completely.
Stir the syrup and lemon juice into the mango purèe. Beat the egg white until soft peaks form and fold into the mango mixture. Pour the mixture into a covered container and freeze for at least 4 hours, or until slushy. Mash with a fork to break up any ice crystals. Freeze until solid. (Or, pour into an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to use.)
Scoop into serving dishes and serve immediately.
Melon Sorbet: Substitute 1 seeded and chopped cantaloupe for the mangoes. Increase the sugar to 1¼ cups.
Papaya Sorbet: Substitute 2 very ripe papayas, seeded, peeled, and chopped, for the mangoes, and lime juice for the lemon juice. Increase the sugar to 1¼ cups.
Omit the mangoes. Add 3 cups fresh blueberries and the lemon juice to the syrup and simmer for about 4 minutes, until the berries have all burst. Let cool, then purèe.
2008 Dorling Kindersley