Lemon-mango sorbet
5 servings
30 minutes
Lemon-mango sorbet is a refreshing treat with a bright citrus accent from pan-Asian cuisine, where juicy fruits and harmony of flavors take center stage. Mango adds velvety sweetness to the dessert while lemon provides zesty freshness. It’s the perfect dessert for a hot day as it not only cools but also delivers an explosion of tropical aromas. It pairs wonderfully with fruits, mint, and light dessert sauces. The preparation is simple: first, a smooth mango puree is created, then lemon juice and powdered sugar are added; after cooling, the mixture turns into airy sorbet or is granita-ed for a pleasant icy texture. Each spoonful is a play of sweet and sour notes highlighting the art of flavor balance that pan-Asian gastronomy is renowned for.
1
Take two medium-sized ripe mangoes, peel them, and cut out the flesh. Blend the flesh in a blender until smooth puree and if 1. time allows and 2. you are not lazy, strain the puree through a fine sieve to remove unwanted fibrous bits that can sometimes be found in mango flesh.
- Mango: 2 pieces
2
Add the juice of two medium lemons and powdered sugar to the puree, and whip until smooth.
- Lemon: 2 pieces
- Powdered sugar: 160 g
3
Pour the mixture into a clean container and refrigerate overnight.
4
Pour the mixture into the ice cream maker and freeze according to the instructions.
5
If you don't have an ice cream maker, you can still make a delicious granita (almost like sorbet but with larger ice crystals) by hand freezing. For granita, pour the mixture into a container for freezing, place it in the freezer, and stir every 20 minutes to break up the freezing crystals until fully frozen.