MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mango Sorbet
Categories: Five, Fruits, I scream
Yield: 1 quart
2/3 c (160 g) raw cane sugar
3 1/2 c (600 g) ripe mango flesh;
- peeled, coarse chopped
In a small pot over medium heat, whisk 1 1/3 cups (300
grams) cold water and the sugar. Bring to a boil,
stirring occasionally, until the sugar dissolves. Remove
from the heat and let cool to room temperature.
In a blender, add the mango and puree until liquefied.
Transfer 2 2/3 cups (600 grams) of the pureed fruit into
a large bowl and reserve; save the rest for another use.
Whisk the prepared syrup into the mango puree. Transfer
the mixture to the bowl of an ice cream maker, and churn
according to the manufacturer's directions until the
sorbet is thick and frozen, with the consistency of soft
serve, about 30 minutes. Transfer to an airtight metal
or plastic container and freeze until set, at least 3-4
hours.
To serve, dip an ice cream scoop or spoon in hot water,
or temper the sorbet in the refrigerator for 20 minutes
before scooping. Serve immediately.
RECIPE FROM:
https://www.saveur.com
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