Recently, my husband bought a small ice cream maker with a compressor. I wasn't initially thrilled with his decision because I believed that such ice cream couldn't compare to the real thing. Nonetheless, we decided to give it a try, and I must say, ever since then, homemade ice cream has become our favorite summer dessert.
Personally, I particularly adore various fruit sorbets, and I can adjust the amount of sugar to my liking. This has certainly been one of the best investments recently. The process is easy and fast (30-50 minutes), and the best part is knowing exactly what ingredients we used. Any leftovers can be stored in the freezer.
This recipe for mango sorbet is designed to fit perfectly in our small ice cream maker, yielding up to 600 ml of liquid. That's enough to serve four people generous portions of this delightful mango sorbet. If you're planning to make a larger batch, simply adjust the quantities accordingly.
Ingredients:
- 2 ripe mangoes
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon fresh lime or lemon juice
Instructions:
1. Peel and remove the pits from the mangoes. Cut the flesh into chunks and place them in a blender or food processor.
2. Add the sugar, water and lime juice to the blender with the mangoes. Blend until you have a smooth puree.
3. Taste the mixture and adjust the sweetness or acidity if desired by adding more sugar or lime/ lemon juice.
4. Pour the mango puree into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This typically takes about 30 minutes.
5. Transfer the sorbet into a lidded container and freeze for at least 3-4 hours, or until firm.
6. When ready to serve, let the sorbet sit at room temperature for a few minutes to soften slightly.
7. Scoop into bowls or cones and indulge in the refreshing and tropical flavors of homemade mango sorbet ice cream.
Bo Janice
