Thai Mango Sorbet




Thai Mango Sorbet

Recipe only

Why buy expensive desserts when you can easily make them at home. This Thai mango sorbet recipe is so easy to make, but the taste and pleasure will be worth it. I love mangoes and always will. In Thailand ripe mangoes are not as popular year round as the very commonly eaten green (not ripe) mango. Try and perfect this recipe and it is endless what different flavors you can come up with. For a different taste to this recipe, just and passionfruit!


INGREDIENTS

3 Ripe mangoes
150 g palm sugar
Zest and juice from 1 lime

METHOD

1. Peel the mangoes and cut the flesh off the stones. Chop into small pieces. Put the sugar and 185 ml (3/4 cup) water in a saucepan and bring to the boil. Reduce the heat and simmer until the liquid reduces by half. Put the sugar syrup, mango and lime zest and juice in a food processor or blender and whiz until smooth.

2. Pour into a freezer box or churn in an ice-cream machine. If you are using a freezer box, take the mixture out of the freezer and beat it with an electric mixer at least 2 times during the freezing process (time). You WANT it to have plenty of air whipped into it or the sorbet will be too icy and hard. Cover and freeze completely.

Location: South East Asia

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