We have almost reached the fag end of the lovely Mango season and like every year I did my experiments with the mighty fruit. The mango ice cream I experimented this year was loved and relished so much that I made it three times over. The Lychee lemon sorbet was a hit too at home, so much so it gave me the idea to try a mango version of it. Since I do not have an Ice cream machine, the texture of the Lychee sorbet was not very soft. I expected the same with my Mango sorbet, but surprisingly it came out much smoother in texture. I reckon, it is because of the texture of the fruit which lend its natural smoothness.
The lovely part of a sorbet is that it just melts in your mouth and refreshes your palate making you feel not too heavy with the dessert. It is light, refreshing and a smooth dessert and this season I am in love with Sorbet's.
Since my last experiment with Lychee pannacotta , I have been hit hard with the dessert plating bug (if there is any) There was no set plan for plating this dessert but since the texture of the mango sorbet was so smooth that I got near perfect quenelles, I quickly planned one before clicking pictures of the same. I randomly put the quenelles on some chocolate biscuit crumb and threw in some mango cubes along with mint leaves.
Ingredients : Serves 2-3
- Mango pulp from 1 ripe mango(I used a variety called Langda)
- 1/4 cup or less sugar, depending on the sweetness of the mango
- 1/4 cup water
Heat sugar and water in a pan till sugar dissolves.
Strain the mango pulp to remove any fibre and add it to the pan.
Cook for a minute and them remove from flame.
Allow to cool completely.
Transfer to a freeze proof container and freeze overnight or for minimum 6 hrs.
Next morning break the crystals with a fork and put it back in the freezer. Repeat 3-4 times. This will help achieve a smooth texture.
For plating, crumble a chocolate biscuit (I used hide and seed) and put on a plate. Make quenelles out of the mango sorbet with the help of two spoons and place on top of the biscuit crumbs. Place cubes of mango randomly on the plate and finish with mint leaves.
Otherwise just scoop out the sorbet and enjoy it.
Happy Mango Relishing