Recipe: A frozen dessert of mango sorbet can Beat the summer heat

mango-sorbet
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A frozen treat of mango sorbet is a wonderful way to cool down on a hot summer day, and with the king of fruits dominating the current season, we decided to prepare a vegan one at home that may keep for up to 5-7 days. With a refreshing glass of vegan mango sorbet served with coconut cream, you can skip the unhealthy fats and calories and up your vitamin C intake for the day.

It’s that time of year again when mango desires are at an all-time high since mango season has finally arrived for a limited time, and aside from being a delectable fruit, the tropical fruit’s tremendous health advantages can’t be overlooked. Below is a recipe for vegan mango sorbet with coconut cream, as well as information on the fruit’s nutritional advantages.

Ingredients:

  • 3 cups Mango, in cubes
  • 1 cup Cold Water
  • 1/3 cup Sugar syrup
  • Few strands of saffron soaked in 2 tablespoons of water
  • 1 to 2 tablespoons lime or lemon juice

Ingredients for cream:

  • 1 cup Coconut cream
  • 1 tbsp. Corn Starch
  • 1 tbsp. Water
  • 1 tbsp. Sugar

Method:

TO MAKE THE SUGAR SYRUP:

  • In a small saucepan, combine 1 cup sugar and 1 cup water. Stir constantly over medium heat until the sugar is completely dissolved. Remove from the heat after thoroughly mixing. Allow to cool. Simple sugar syrup is ready to use in sorbets, cocktails, and desserts.

TO MAKE MANGO SORBET:

  • Wash, peel and cut mangoes into rough chunks; I got about 2 cups of mango pieces.
  • Put the cubed mangoes, sugar syrup, cardamom powder, and water-soaked saffron in a food processor (add the saffron-infused water too).
  • Blend in a food processor or blender until smooth and creamy; scraping sides in between.
  • Adjust the sugar syrup and lemon/lime juice according to your taste. If the mangoes are not too sweet, you may need more sugar syrup.
  • Transfer to a freezer container and place in the freezer for about an hour.
  • After one hour, remove and break into chunks and process again in the blender. Repeat this a couple of times more to break the ice crystals that may have formed. Return to the freezer container.
  • Freeze thoroughly for at least 6 hours or even overnight.
  • Remove about 15 to 20 minutes before serving.
  • Enjoy delectable scoops of mango sorbet flecked with cardamom flecks and infused with the exotic flavor and colors of saffron to beat the summer heat in a tropical and healthy way.

TO MAKE CREAM:

  • Dissolve corn starch in water, heat coconut cream to medium heat in a pot, and add the dissolved corn starch and sugar.
  • Stir constantly until it thickens. Let it cool.
  • Remove mango sorbet from the freezer and scoop it out. Serve with coconut cream.

Notes

  • The amount of sugar syrup depends upon the sweetness of the mangoes.
  • Use leftover sugar syrup to make drinks or in desserts.
  • You can use fresh, tinned, or frozen mangoes. If tinned, drain the syrup completely.
  • For a quicker sorbet, chill all the ingredients before making.
mango-sorbet

Creamy Mango Sorbet

Pradeep Kumar
A frozen treat of mango sorbet is a wonderful way to cool down on a hot summer day, and with the king of fruits dominating the current season, we decided to prepare a vegan one at home that may keep for up to 5-7 days.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 2 Peoples
Calories 120 kcal

Ingredients
  

  • 3 Cup Mango, in cubes
  • 1 cup  Cold Water
  • cup Sugar syrup
  • Few strands of saffron soaked in 2 tablespoons of water
  • 1 to 2 tablespoons lime or lemon juice

Ingredients for cream:

  • 1 Cup Coconut cream
  • 1 tbsp Corn Starch
  • 1 tbsp Water
  • 1 tbsp Sugar

Instructions
 

TO MAKE THE SUGAR SYRUP:

  • In a small saucepan, combine 1 cup sugar and 1 cup water. Stir constantly over medium heat until the sugar is completely dissolved. Remove from the heat after thoroughly mixing. Allow to cool. Simple sugar syrup is ready to use in sorbets, cocktails, and desserts.

TO MAKE MANGO SORBET:

  • Wash, peel and cut mangoes into rough chunks; I got about 2 cups of mango pieces.
  • Put the cubed mangoes, sugar syrup, cardamom powder, and water-soaked saffron in a food processor (add the saffron-infused water too).
  • Blend in a food processor or blender until smooth and creamy; scraping sides in between.
  • Adjust the sugar syrup and lemon/lime juice according to your taste. If the mangoes are not too sweet, you may need more sugar syrup.
  • Transfer to a freezer container and place in the freezer for about an hour.
  • After one hour, remove and break into chunks and process again in the blender. Repeat this a couple of times more to break the ice crystals that may have formed. Return to the freezer container.
  • Freeze thoroughly for at least 6 hours or even overnight.
  • Remove about 15 to 20 minutes before serving.
  • Enjoy delectable scoops of mango sorbet flecked with cardamom flecks and infused with the exotic flavor and colors of saffron to beat the summer heat in a tropical and healthy way.

TO MAKE CREAM:

  • Dissolve corn starch in water, heat coconut cream to medium heat in a pot and add the dissolved corn starch and sugar.
  • Stir constantly until it thickens. Let it cool.
  • Remove mango sorbet from freezer and scoop it out. Serve with coconut cream.

Notes

  • Amount of sugar syrup depends upon the sweetness of the mangoes.
  • Use leftover sugar syrup to make drinks or in desserts.
  • You can use fresh, tinned or frozen mangoes. If tinned, drain the syrup completely.
  • For a quicker sorbet, chill all the ingredients before making.



Keyword Easy Homemade Mango Sorbet, mango coconut sorbet, sorbet recipe | mango

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