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…
- 500 g diced mangoes (2 ripe mangoes)
- 1/4 cup water
- 1/4 cup caster sugar
- 1/4 cup orange juice
- 1 tbs glucose
- 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.
- Remove the sugar syrup from heat and allow to cool.
- Puree mango and 1/4 cup orange juice in a blender until smooth.
- Combine the sugar syrup and mango mixture in a bowl.
- Refrigerate for at least 2 hours or until chilled.
- Start the mixer on the lowest speed. Pour the chilled ice-cream mixture into the freezer bowl and let it churn for 10 min.
- Keep the ice-cream in a freezer safe container.