MANGO SORBET semi-dense dessert by the spoon a sweet treat with an intense and creamy taste!
Generally, sorbet is a semi-dense cold dessert by the spoon that often, with lemon flavor, is served as an intermezzo during a fish-based meal.
The name ‘sorbet’ seems to derive from the Arabic sherbeth or sherab, meaning fresh drink. Others say it originates from Turkey from sherber or serbet, which means sip, or even from the Latin serbeo-es-serbui, meaning to sip, to suck. (information taken here)
The mango is a juicy fruit and the result of this sorbet is truly a fresh, creamy, and delightful delicacy!
I love mango and here are some other recipes already present on the blog!
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I have opened a free recipe channel open to everyone on WhatsApp, no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for MANGO SORBET RECIPE
- 4 cups mango
- 3/4 cup sugar
- 2 tbsps lemon juice
- 1.18 cups water
Tools for MANGO SORBET RECIPE
- Blender
- Knives
- Bowls
FOR THE PREPARATION OF THE MANGO SORBET RECIPE
I dissolve the sugar in the water in a small pan and let the liquid cool completely.
I BLEND the mango pulp with the blender, also adding the lemon juice.
Then I pour the sugar water syrup, continuing to blend the mixture.
I now put this mango sorbet liquid in a container that can go in the freezer and every 30 minutes or so I take it out and break the crystals that form, until a creamy and homogeneous mixture is obtained.
To facilitate the dish composition, when the mixture is solid enough, I can already make balls as if it were ice cream and let them solidify as needed.
It will then be enough to extract everything in due time so that the mango becomes creamy and juicy again!
Enjoy the MANGO SORBET semi-dense dessert by the spoon
Annalisa
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