Creamy Mango Sorbet
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.
Ingredients
- 3 Cup Mango, in cubes
- 1 cup Cold Water
- ⅓ 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.