Fresh Mango Sorbet
A sorbet is a refreshing iced alternative to ice cream. Lower in calories as no cream or dairy added, and a great alternative for those who wish for a dairy free alternative. Be careful though with how much sugar is added, as this is where the extra calories can power in so do check the sweetness of your fruit before pureeing, and adjust the sugar accordingly (perhaps drop 25g of sugar if the mango is exceptionally sweet).
Ingredients
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670g fresh mango
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1 orange- zest and juice
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225g granulated sugar
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210mls cold water
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3 egg whites- whisked
Instructions
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01 Wash and peal the mangos, removing the flesh from the stones.
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Make sugar syrup:
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02 Place sugar with the water in a heavy- based saucepan. Add zest of orange. Heat gently until the sugar dissolves. When sugar completely dissolved, bring to the boil and boil for 8 minutes. Now add orange juice.
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Bring altogether:
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03 Place mango flesh in a food processor and whiz to a puree. Add hot syrup and juice and whiz until blended.
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04 Pour into a freezer container. Allow to cool and then freeze.
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05 When nearly frozen, place the sorbet in a food processor and whiz up again for a sort blast.
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Egg whites:
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06 In a bowl, lightly whisk the egg whites. Pour this into the partially frozen mango mixture and whiz again. Now pour the mixture back into the freezer container and freeze until firm.
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07 Serve large scoops individually in pretty glass bowls and enjoy.
Notes
A great way to peel a mango is with the good old potato; removes the skin thinly whilst leaving lots of lovely flesh, and always allow the sorbet to soften 15-30 minutes in the fridge before serving, as this will make it much easier to scoop out – or defrost lightly via the microwave on low defrost BUT BE careful and do NOT defrost too much or it will become a liquid drink! If this happens, place back in the freezer!
