Mangoes are the national fruit of India. But this exotic fruit is also appreciated in Germany and is available in every large supermarket all year round. A mango sorbet is suitable for every occasion and tastes especially good to friends of Asian cuisine.
Ingredients mango sorbet
- 300 g mango pulp (corresponds to approx. 500 g mango with kernel)
- 100 g water
- 60 g lime juice (approx. 2 limes)
- 60 g lump sugar (= 30 g sugar and 30 g water, production see below)
- 20 g dextrose
- 40 g glucose (alternatively: 15 g agave syrup)
- 1 pinch of salt
- Optional: some abrasion from the lime peel (only for organic limes)
Production of lump sugar
Simmer water and sugar in equal parts in the pot for a short time. Alternatively, you can also make lautered sugar for stock, as it is used for different types of sorbet. Simply pour it into a bottle while it is still hot, store it in a cool place and consume it within approx. 2 weeks.
Fresh mango or mango puree?
For the mango you can either use a fresh mango or Mango Puree from the can. You can buy this for example in the Asia Shop. If you want to use a can, you should make sure that the puree is not additionally sugared and is of good quality.
Fresh mangos But it is not difficult to process and I will show you here step by step how to get the pulp quickly.
How to process a fresh mango
Total Time: 5 minutes
Determine the orientation of the core
The core is flat and quite broad. If you put the mango on a table, it will usually align itself so that the core is approximately parallel to the table top. In the picture the position of the core is marked with a blue line.
Take a sharp knife and cut off the upper and lower half
With the knife you cut the flesh just above and below the pit to create three parts: two halves of the flesh and the pit with a rim. If you hit the pit, move the knife away a little or put it back a little further up.
Cut the flesh halves into a cross
Place the two halves on a chopping board with the bowl facing down and cut them crosswise. Make sure to cut deep enough so that the cut reaches the bowl. Do not cut too deep so that the shell remains whole.
Turn the bowl inside out
Now take one half in your hand so that the thumbs are on the edge and the remaining fingers are on the bowl. With a little pressure on the side of the bowl, you can easily turn the half upside down so that the cubes face outwards. Now the whole thing remotely reminds of a hedgehog.
Remove the flesh from the skin
When the mango is ripe, the pulp cubes come off the skin very easily by peeling the cubes with your fingers. Alternatively, you can help a little with a sharp knife.
Trigger core further
Ideally, there should not be much flesh left on the pit. The skin can be removed with a sharp knife once around the edge and the remaining flesh cut off. However, the flesh directly at the pit is usually somewhat more fibrous. It is best to eat these pieces directly.
Preparation of the mango sorbet
- Trigger the mango as described above and puree in the blender or pour the purchased mango puree into the blender.
- Add the remaining ingredients and mix well again for a few minutes.
- Chill the mixture for 30 minutes.
- The Ice cream machine prepare and pre-cool for a few minutes depending on the model.
- Switch on the stirrer and add the ice cream mass (duration approx. 30 minutes).
- Alternatively in freezer compartment Allow to freeze and mix well every 30 minutes with a hand mixer (total duration approx. 4 hours). With this variant, put the mango sorbet briefly into the blender again before serving.
Things to know about mangos
- Ripe mangos can be recognized by the following characteristics: a fruity-sweetish scent, the skin should yield slightly under pressure, there are small black spots on the skin
- Mangoes should not be stored in the refrigerator so that they can still ripen. They also lose a lot of flavour when cooled.
I hope this guide was helpful for you. Feel free to leave a comment if you need any help, have any remarks or if you just liked it.