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Winemaking
Mango sorbet is a perfect way to enjoy a moment of fruity refreshment. Juicy mango, lightly frozen and served as a delicate sorbet, is ideal as an after-dinner dessert, a sweet snack during the day, or a refreshing touch at summer gatherings. This simple and quick recipe will let you create, in just a few moments, a healthy dessert full of natural flavor and exotic aroma.
Mango sorbet recipe
Preparation:
NOTE: At least 8 hours before you start making the sorbet (ideally the day before), thoroughly wash the ice cream maker’s freezing bowl, dry it completely and place it in the freezer.
- Chill all the necessary ingredients well in the refrigerator overnight, but avoid freezing them.
- Wash the mixing paddle and the spindle and assemble them according to the diagram in the manual.
- Remove the freezing bowl from the freezer, place it in the stabilizing insert and then into the housing.
- Fit the lid on top together with the installed mixing unit, spindle and paddle.
- Take the well-chilled mango puree* out of the fridge, add lemon or lime juice, and mix thoroughly until the mixture has a uniform consistency.
- Plug in the appliance, press Start, pour the entire prepared mixture through the opening located in the lid, and leave it inside the machine for approx. 30-40 minutes.
- After this time, switch off the appliance, remove the lid and the spindle, and portion the finished sorbet into bowls using a silicone spatula.
- Garnish with agave syrup and fresh mint leaves.
How to make homemade mango puree? (850 ml of puree = 4 - 5 large mangoes (350 - 400 g each)
- Wash the mangoes, cut along the pit and separate the "cheeks".
- Peel the mangoes and scoop out the flesh with a spoon.
- Transfer the scooped flesh to a blender.
- Blend into a smooth puree.
- Done! Use immediately or store in the refrigerator for max. 2-3 days.
Enjoy! ...because homemade is better!
