Mango sorbet
4 servings
15 minutes
Mango sorbet is the embodiment of summer freshness and sunny warmth in one dessert. This delightful cold treat has its roots in Italian cuisine, where sorbets were traditionally made from fruits, water, and sugar. Mango gives it a rich tropical flavor with a hint of lemon's acidity, while egg whites add a delicate, airy texture. The sorbet is perfect for hot days and can be served as a standalone dessert or as a refreshing accompaniment to baked goods and fruit dishes. Thanks to the simplicity of the ingredients and minimal processing, this dessert retains the natural sweetness of mango and the freshness of citrus fruits. It will not only delight gourmets but also serve as a true savior in the summer heat.
1
Prepare the syrup by boiling water and sugar, stirring until the sugar dissolves. Boil for a few minutes, then remove from heat.
- Water: 200 ml
- Sugar: 150 g
2
Blend the mango and strain the puree through a sieve.
- Mango: 2 pieces
3
Mix the puree with the syrup. Add lemon juice.
- Mango: 2 pieces
- Water: 200 ml
- Sugar: 150 g
- Lemon: 1 piece
4
Add egg whites to the mango mass, mix, and place in a container.
- Egg white: 2 pieces
5
Freeze the sorbet without covering it. Stir occasionally to break up the ice crystals.
