Mango sorbet tasty recipe
Although this summer is the “fall” from what I lived craving ice cream is in place, triggered by the mere fact that we are in hot July, even if only in terms of the calendar. Na, and when asked craving ice cream, I do not have than thinking about new combinations and flavours. I got the idea to try to make home a mango sorbet, tropical fruit coming from countries with eternal summer and I succeeded. The mango sorbet is so fresh and refreshing on how easy it is done. Because tropical mango flavour is not only specific, and a special texture, this sorbet mine, although it has very little fat, it has the consistency of a frozen good.
- 3 ripe mangoes
- 50-60 ml. lemon juice (1 lemon or large or 2 smaller, and safer, to taste)
- 100 grams of sugar
- 150 grams of fat Greek yogurt with 10%
- First, boil the sugar in a saucepan along with 1 tablespoon lemon juice (of the total) and 60 ml. of water. Boil until the sugar completely dissolves and then the syrup cools to room temperature.
- Mango cut in half, avoiding large pit in the middle then come off all the flesh and cut into cubes. Put cubes of mango, yoghurt, chilled sugar syrup and lemon juice in the blender and mix until a fine cream, semi-fluid.
- Cream pass through a sieve to remove fibres contained atoase mango, then pour into the bowl of ice cream machine, kept in the freezer overnight. Start the ice machine and processed cream for 15-20 minutes, or until it hardens. If you do not have an ice cream machine, pour the cream in a bowl with lid and give it to the freezer. From 30 to 30 minutes in bowl whisk vigorously to break up ice crystals formed. Insist, for a sorbet has much less fat than regular ice cream and ice forms more easily in an aqueous medium.
Finally, I wish you a good appetite and I assure you that ice cream machine is not a fad, even allows a much better texture of ice cream and sorbets home.