CulinaryMélange

I just saw, that the Daily Special at Foodbuzz today is sorbet. As I still haven’t written about the Mango Sorbet I make from time to time, I take this as the opportunity to catch up on that. :)

Now, Mango Sorbet is incredibly easy to make. Not inculding the freezing process it takes about 5 minutes. As I don’t have an ice cream maker, I figured out a way to do it without. All you need is a food processor that can handle ice cubes (don’t use any that doesn’t, it will ruin the blade!!) :D

equipment: food processor that has special blades for ice cubes
time: 5 minutes plus freezing mango beforehand

Mango Sorbet (serves 1)
150 g ripe Mango (over-ripe works well too)
5 Ice Cubes
Lemon Balm to garnish

1. Cut mango in cubes (as good as possible) and deep freeze for a couple of hours or over night. Make sure, the cubes don’t freeze together. You can do this by laying the cubes out flat and only putting them together in a bag or container when they are frozen on the outside. This makes sure they don’t stick together when you want to use them later and makes it easier to proportionate.
2. Put ice cubes in the food processor and blend until you got a snowy structure.
3. Add frozen mango cubes and blend until everything is well mixed. What you got now is a very fluffy, snowy something that you can’t really call sorbet yet.
4. Remove from the processor dish and put into a container, compressing the “snow” to get a sorbet-structure.
5. Form scoops with a spoon and garnish with a little lemon balm. If you don’t use all of the freshly made sorbet, you can put it in the freezer. Just make sure to let it defrost a bit before serving, as you do with any other sorbet as well.

When using really ripe mango no added sugar is needed, in my opinion, which makes it perfectly healthy too! :D

One last tip: If you want to take pictures of your result, make sure to have everything prepared beforehand, as the sorbet melts rather quickly. (As you can tell from the picture above, I wasn’t quite fast enough..)