Mango Sorbet with Sauce

Bangladeshi Mango Sorbet with Sauce Recipe | Ingredients: Mango, Lemon, Orange, Egg Whites, Caster Sugar, Double Cream, Icing Sugar

Region / culture: Bangladesh | Preparation time: 1 hour | Cooking time: 24 hours | Servings: 6

Introduction

Mango sorbet with sauce is a refreshing and delicious dessert that is perfect for hot summer days. The combination of sweet and tangy mango sorbet with a creamy mango sauce is sure to satisfy your sweet tooth.

History

Sorbet is a frozen dessert made from fruit puree, sugar, and water. It is believed to have originated in ancient Persia, where it was made with snow and fruit juice. The recipe was later brought to Europe by the Arabs and eventually made its way to the Americas.

Ingredients

900 g mango pulp
0.5 tsp lemon juice
1 each grated rind of orange and lemon
4 egg whites whisked until peaks form
50 g caster sugar
0.5 cup double cream
0.5 cup icing sugar

How to prepare

In a large chilled bowl, combine 425 g of mango pulp with the lemon juice and the rind.
Gently fold in the egg whites and caster sugar.
Cover the bowl with clear film and place it in the freezer for at least 1 hour until it begins to set.
Remove the bowl from the freezer and beat the contents.
Transfer the mixture to an ice cream container and freeze until fully set.
Scrape the ice crystals from the sides of the bowl and whisk the mixture to break down the crystals.
Whip the double cream with icing sugar and the remaining mango pulp.
Chill the sauce for 24 hours.
Remove the sorbet from the freezer 10 minutes before serving.
Scoop out individual servings and top them with a generous amount of mango sauce.
Serve immediately.

Variations

Add a splash of rum or coconut milk to the sauce for a tropical twist.
Top the sorbet with toasted coconut flakes or chopped nuts for added texture.

Cooking Tips & Tricks

Make sure to use ripe and sweet mangoes for the best flavor.

- Chilling the sauce for 24 hours allows the flavors to meld together and intensify.

- Be sure to beat the sorbet mixture well to break down the ice crystals and create a smooth texture.

- Serve the sorbet immediately after scooping to prevent it from melting too quickly.

Serving Suggestions

Serve the mango sorbet with sauce in chilled dessert bowls for a refreshing and elegant presentation.

Cooking Techniques

Whisking the egg whites until peaks form helps to incorporate air into the sorbet mixture, resulting in a light and fluffy texture.

Ingredient Substitutions

You can use frozen mango chunks instead of fresh mango pulp for convenience.

Make Ahead Tips

You can prepare the mango sauce in advance and store it in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the mango sorbet with fresh mint leaves or edible flowers for a beautiful presentation.

Pairing Recommendations

Serve the mango sorbet with sauce alongside a glass of sparkling wine or champagne for a special occasion.

Storage and Reheating Instructions

Store any leftover sorbet in an airtight container in the freezer for up to 1 week. Allow it to soften slightly at room temperature before serving.

Nutrition Information

Calories per serving

Each serving of mango sorbet with sauce contains approximately 250 calories.

Carbohydrates

Each serving of mango sorbet with sauce contains approximately 45 grams of carbohydrates.

Fats

Each serving of mango sorbet with sauce contains approximately 8 grams of fats.

Proteins

Each serving of mango sorbet with sauce contains approximately 2 grams of proteins.

Vitamins and minerals

Mangoes are rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains eggs and dairy, which may be allergens for some individuals.

Summary

Mango sorbet with sauce is a relatively low-calorie dessert that is rich in vitamins and minerals. It is a great option for those looking for a sweet treat that is also nutritious.

Summary

Mango sorbet with sauce is a delightful dessert that is easy to make and bursting with tropical flavors. Whether you enjoy it on its own or paired with a glass of wine, this recipe is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a hot summer day and I was visiting my friend Maria, who had just returned from a trip to Thailand. She had brought back a recipe book filled with exotic dishes and as soon as I saw the recipe for Mango Sorbet with Sauce, I knew I had to try it.

Maria told me that she learned this recipe from a local street vendor in Bangkok, who had been selling the most delicious mango sorbet she had ever tasted. She described how the vendor would take ripe mangoes, peel and puree them, then mix them with sugar and a touch of lime juice before freezing the mixture into a refreshing sorbet.

I was intrigued by the simplicity of the recipe and the thought of creating a tropical dessert that would transport me to the bustling streets of Bangkok. Maria graciously shared the recipe with me and I eagerly set out to make it for my family.

I started by selecting the ripest mangoes I could find at the market, their sweet aroma filling my kitchen as I peeled and diced them. I followed Maria's instructions, blending the mangoes with sugar and a squeeze of fresh lime juice until the mixture was smooth and creamy. I poured it into a shallow dish and placed it in the freezer to set.

As the sorbet froze, I started on the sauce. Maria had mentioned that the street vendor in Bangkok used a simple syrup infused with lemongrass and ginger to drizzle over the sorbet, adding a burst of flavor and a hint of spice. I boiled water, sugar, lemongrass, and ginger in a saucepan until the sugar dissolved and the flavors melded together. I strained the syrup and let it cool before drizzling it over the mango sorbet.

When the sorbet was ready, I scooped it into bowls and drizzled the fragrant sauce over the top. The vibrant colors and fresh flavors were a feast for the senses, and as I took my first bite, I was transported to the bustling streets of Bangkok, the taste of ripe mangoes and exotic spices dancing on my tongue.

My family was equally enthralled by the Mango Sorbet with Sauce, savoring each spoonful as if it were a taste of paradise. They marveled at how such a simple recipe could create such a complex and delicious dessert, and I beamed with pride at having successfully recreated a taste of Thailand in my own kitchen.

Since that first attempt, Mango Sorbet with Sauce has become a staple in my culinary repertoire. I have made it countless times for family gatherings, dinner parties, and even just as a refreshing treat on a hot summer day. Each time I make it, I am reminded of that fateful day when Maria introduced me to the recipe, and I am grateful for the culinary adventure that has unfolded since.

As I sit here now, reflecting on the journey that led me to discover Mango Sorbet with Sauce, I am filled with a sense of wonder and gratitude for the culinary experiences that have shaped my love of cooking. From the bustling streets of Bangkok to the comfort of my own kitchen, each recipe and each dish has its own story to tell, weaving a tapestry of flavors and memories that I will cherish for a lifetime. And as I prepare to pass on this recipe to future generations, I know that the legacy of Mango Sorbet with Sauce will live on, a taste of paradise waiting to be discovered by all who dare to take a bite.