Mango Sorbet

Introduction

History

Sorbet has been enjoyed for centuries, with its origins dating back to ancient Persia. The word "sorbet" is derived from the Arabic word "sharbat," which means "a drink." Originally, sorbet was made by mixing fruit juices with ice and sugar. Over time, the recipe evolved to include a wider variety of fruits and ingredients.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use ripe mangoes for the best flavor.

- If you don't have an ice cream maker, you can still make this sorbet by freezing it in a container and whisking it occasionally.

- For a creamier texture, you can add more yogurt to the mixture.

Serving Suggestions

Serve the mango sorbet in chilled bowls or glasses for a refreshing treat.

Cooking Techniques

The key to making a smooth and creamy sorbet is to process the mango and sugar until smooth before adding the yogurt.

Ingredient Substitutions

You can substitute the yogurt with coconut milk for a dairy-free version of this sorbet.

Make Ahead Tips

You can make the mango sorbet ahead of time and store it in the freezer for up to a week.

Presentation Ideas

Garnish the mango sorbet with fresh mint leaves or a slice of mango for an elegant presentation.

Pairing Recommendations

Pair this mango sorbet with a glass of sparkling wine or champagne for a refreshing dessert.

Storage and Reheating Instructions

Store any leftover sorbet in an airtight container in the freezer. To serve, let it sit at room temperature for a few minutes to soften before scooping.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Fats: 1g per serving

Proteins

Proteins: 3g per serving

Vitamins and minerals

This mango sorbet is rich in Vitamin C, Vitamin A, and potassium.

Alergens

This recipe contains dairy (yogurt).

Summary

This mango sorbet is a low-calorie, low-fat dessert that is rich in vitamins and minerals.

Summary

Mango sorbet is a delicious and healthy dessert that is perfect for cooling off on a hot day. With its creamy texture and tropical flavor, this sorbet is sure to be a hit with your family and friends.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Mango Sorbet. It was during one of my trips to the bustling streets of Bangkok, Thailand. I had always been intrigued by the vibrant colors and exotic flavors of Thai cuisine, so I decided to take a cooking class to learn how to recreate some of their delicious dishes at home.

The class was held in a small, open-air kitchen in the heart of the city. The instructor, a wise and experienced Thai woman, introduced herself as Khun Yai and began by explaining the importance of using fresh, local ingredients in Thai cooking. She then proceeded to demonstrate how to make a variety of traditional dishes, including Pad Thai, Green Curry, and of course, Mango Sorbet.

As Khun Yai peeled and diced the ripe mangoes, she explained that the key to a perfect sorbet was using the sweetest and juiciest mangoes available. She also emphasized the importance of balancing the sweetness of the fruit with a touch of acidity from fresh lime juice.

After blending the mangoes with a splash of coconut milk and a pinch of salt, Khun Yai poured the mixture into a shallow pan and placed it in the freezer. She explained that the sorbet would need to be stirred every hour to prevent ice crystals from forming, resulting in a smooth and creamy texture.

As the sorbet began to take shape, Khun Yai shared stories of her own grandmother, who had taught her the art of traditional Thai cooking. She explained that each recipe was a precious heirloom, passed down through generations and infused with memories of family gatherings and celebrations.

I watched in awe as Khun Yai transformed a handful of simple ingredients into a luscious and refreshing dessert that captured the essence of Thai cuisine. The sorbet was the perfect balance of sweet and tangy, with a hint of coconut that added a touch of tropical indulgence.

After letting the sorbet firm up in the freezer for a few hours, Khun Yai scooped generous portions into bowls and garnished them with fresh mint leaves and a sprinkle of toasted coconut flakes. The sorbet was a burst of sunshine on a hot summer day, a taste of Thailand that transported me back to the bustling streets of Bangkok.

As I savored each spoonful of the mango sorbet, I felt a deep sense of gratitude for Khun Yai and her willingness to share her culinary wisdom with me. The recipe for Mango Sorbet had become more than just a sweet treat; it was a connection to a culture and a way of life that celebrated the simple joys of food and family.

Since that day in Bangkok, I have made Mango Sorbet countless times, sharing it with friends and family who never fail to be impressed by its vibrant flavor and creamy texture. Each batch brings me back to that open-air kitchen, where Khun Yai’s voice echoes in my memory, reminding me to always cook with love and to savor the moments shared around the table.

And so, the recipe for Mango Sorbet has found a special place in my heart and my kitchen, a reminder of the beauty and simplicity of Thai cuisine and the joy of learning from those who have come before us. In every scoop of sorbet, I taste the rich flavors of tradition and the sweetness of a culinary journey that continues to inspire and delight me.

Categories

| Indian Recipes | Mango Recipes | Sorbet Recipes | Yogurt Recipes |

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