Baked Mango Sherbet
4 servings
30 minutes
Baked mango sorbet is a refined dessert of Pan-Asian cuisine that combines the rich caramel flavor of baked mango, the gentle sweetness of banana, and the refreshing tartness of lime. Historically, mango has been widely used in Asian desserts, and baking adds depth to its flavor. Sugar syrup and fruit puree create a smooth texture, while the freezing process turns the mixture into a cool and refreshing sorbet. This dessert is perfect for summer, offering lightness and natural sweetness without excessive cloyingness. Serve it in chilled bowls or complement it with pieces of fresh fruit for texture contrast. A delightful treat that gives a sense of tropical freshness!
1
Preheat the oven to 180 degrees. Place whole mangoes on a baking sheet and bake for 70-90 minutes until soft. Cool down.
- Mango: 3 pieces
2
Meanwhile, in a saucepan, mix sugar and water, bring to a boil, and cook until the sugar dissolves, stirring. Cool down.
- Sugar: 0.5 glass
- Water: 0.5 glass
3
Mash a small banana until it becomes puree.
- Bananas: 1 piece
4
Peel the mango and remove the pit, then place it in a blender. Add banana puree, lime juice, and sugar syrup. Blend until smooth. You can strain it through a sieve afterward. Chill.
- Mango: 3 pieces
- Bananas: 1 piece
- Lime juice: 2 tablespoons
- Sugar: 0.5 glass
5
Pour into an ice cream maker or container and freeze until set, stirring every 45 minutes.