Our first homemade ice-cream attempt was lip-smacking good and I thoroughly enjoyed the whole ice-cream making process. This time, I decided to make my own mango sorbet since it’s summer here and it’s in season. I used Kensington Pride mangoes as they have stronger mango aroma and they are sweeter too. Sorbet is much simpler to make compared to ice-cream. It basically consist of 2 main ingredients, the fruit puree and sugar syrup. Citrus (orange/lemon juice) is added to bring out the mango flavor. I also added a little quantity of glucose to the sorbet mixture. I read that this helps to create a smooth texture sorbet rather than icy texture after being frozen for a few days. The trick worked as my sorbet was really smooth and creamy. However, Mr. D disagreed, saying that sorbet should be icy rather than smooth. Nevertheless, he still ate quite a lot of it. Haha…

The ingredients.

Puree the diced mangoes with the orange juice.

Churn, churn, churn….

Smooth and soft sorbet with intense mango flavor.

Mango Sorbet

Ingredients

• 500 g diced mangoes (2 ripe mangoes)
• 1/4 cup water
• 1/4 cup caster sugar
• 1/4 cup orange juice
• 1 tbs glucose

Methods

1. Combine 1/4 cup water, 1 tbs glucose and 1/4 sugar in a saucepan and heat it over medium heat. Stir to dissolve the sugar and bring it to boil.
2. Remove the sugar syrup from heat and allow to cool.
3. Puree mango and 1/4 cup orange juice in a blender until smooth.
4. Combine the sugar syrup and mango mixture in a bowl.
5. Refrigerate for at least 2 hours or until chilled.
6. Start the mixer on the lowest speed. Pour the chilled ice-cream mixture into the freezer bowl and let it churn for 10 min.
7. Keep the ice-cream in a freezer safe container.

Tagged: dessert, glucose, homemade sorbet, ice-cream, kensington pride, mango, mango sorbet, orange juice, sorbet