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gluten_free2020-07-12 09:48 am
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Recipe: Mango Sorbet
I'd eaten my last popsicle, needed something cold, then remembered I had a bag of Trader Joe's mango chunks in the freezer and a recipe for mango sorbet! Adapted from David Lebovitz's The Perfect Scoop.
Ingredients:
24 oz frozen mango chunks, thawed
1/2 cup granulated sugar
1/2 cup water
1 tablespoon lime or lemon juice
1 tablespoon vodka or dark rum (optional)
pinch of salt
Time: Five minutes to throw everything together in the blender. After that results will vary.
Tools: Blender, ice cream maker or just a freezer and a spoon.
Instructions:
1. Put all your ingredients in the blender and blend until smooth. Mixture will be thick and creamy.
2. Give it a taste to see if it needs an extra squeeze of citrus for brightness or splash of alcohol for darkness. Keep in mind it'll taste somewhat different once it's frozen, not as...big.
3. If you don't have an ice cream machine, you can pour the mixture into a shallow container and put it straight in the freezer. Visit it every half hour or so with a spoon and stir it to break up the ice crystals so it can't freeze solid. Keep doing that until it's got the consistency you want. And don't, uh, forget it in there. Set a timer or something.
4. If you're going to use an ice cream maker, you might need to chill the mixture in the fridge until it's cold. But if your mango was still chilly when you blended it, you can go straight to the ice cream maker with this. Ice cream makers work differently, so follow the manufacturer's instructions. Mine freezes up nicely in ten minutes. I know it's done when it climbs up the dasher—the mixer thingy—and stays there. You can eat it immediately for a soft serve like consistency, or freeze it for about six hours for a dense, scoopable sorbet.
5. Store sorbet in the freezer in a container with a tight lid. It will keep for a couple of weeks, but it will get all icy on top if left too long alone.
6. If your sorbet freezes too hard to scoop, let it sit on the counter for about 10 minutes before serving.
Makes around 4 cups of sorbet.
Notes: Lebovitz's recipe calls for fresh mango, but frozen is easier and I'd rather eat my fresh mangoes fresh if I have them. But if you want to use fresh, peel them, cut the flesh into chunks, and squeeze the pits over the blender to get as much juice and pulp in there as you can. The original recipe calls for 2 lbs of mangoes, and I adapted it to work with the 24 oz bag of frozen mango from TJ's. If you have more or less mango, just kind of round up or down on the ingredients; it's fairly easy to fiddle with.
The alcohol helps prevent the sorbet from freezing rock solid. You can leave it out if you want. I use vodka so I can't taste it, but you can use something like dark rum if you want to add more flavor.
Variations: This would probably make a great base for a fruity blended drink if you want to add some ice cubes, slosh some extra alcohol in there, and drink it straight from the blender. By which I mean pour it out of the blender and drink it without freezing it; don't drink it straight from the blender, you'll spill.
Questions? Ask 'em!
Ingredients:
24 oz frozen mango chunks, thawed
1/2 cup granulated sugar
1/2 cup water
1 tablespoon lime or lemon juice
1 tablespoon vodka or dark rum (optional)
pinch of salt
Time: Five minutes to throw everything together in the blender. After that results will vary.
Tools: Blender, ice cream maker or just a freezer and a spoon.
Instructions:
1. Put all your ingredients in the blender and blend until smooth. Mixture will be thick and creamy.
2. Give it a taste to see if it needs an extra squeeze of citrus for brightness or splash of alcohol for darkness. Keep in mind it'll taste somewhat different once it's frozen, not as...big.
3. If you don't have an ice cream machine, you can pour the mixture into a shallow container and put it straight in the freezer. Visit it every half hour or so with a spoon and stir it to break up the ice crystals so it can't freeze solid. Keep doing that until it's got the consistency you want. And don't, uh, forget it in there. Set a timer or something.
4. If you're going to use an ice cream maker, you might need to chill the mixture in the fridge until it's cold. But if your mango was still chilly when you blended it, you can go straight to the ice cream maker with this. Ice cream makers work differently, so follow the manufacturer's instructions. Mine freezes up nicely in ten minutes. I know it's done when it climbs up the dasher—the mixer thingy—and stays there. You can eat it immediately for a soft serve like consistency, or freeze it for about six hours for a dense, scoopable sorbet.
5. Store sorbet in the freezer in a container with a tight lid. It will keep for a couple of weeks, but it will get all icy on top if left too long alone.
6. If your sorbet freezes too hard to scoop, let it sit on the counter for about 10 minutes before serving.
Makes around 4 cups of sorbet.
Notes: Lebovitz's recipe calls for fresh mango, but frozen is easier and I'd rather eat my fresh mangoes fresh if I have them. But if you want to use fresh, peel them, cut the flesh into chunks, and squeeze the pits over the blender to get as much juice and pulp in there as you can. The original recipe calls for 2 lbs of mangoes, and I adapted it to work with the 24 oz bag of frozen mango from TJ's. If you have more or less mango, just kind of round up or down on the ingredients; it's fairly easy to fiddle with.
The alcohol helps prevent the sorbet from freezing rock solid. You can leave it out if you want. I use vodka so I can't taste it, but you can use something like dark rum if you want to add more flavor.
Variations: This would probably make a great base for a fruity blended drink if you want to add some ice cubes, slosh some extra alcohol in there, and drink it straight from the blender. By which I mean pour it out of the blender and drink it without freezing it; don't drink it straight from the blender, you'll spill.
Questions? Ask 'em!