Mango with Lemon Sorbet
Mango with Lemon Sorbet Recipe - Refreshing and Delicious
Introduction
Mango with Lemon Sorbet is a refreshing and tangy dessert that is perfect for hot summer days. The combination of sweet mango and zesty lemon creates a delicious and light treat that is sure to satisfy your sweet tooth.
History
The origins of sorbet can be traced back to ancient Persia, where it was made with snow and fruit juices. Over the years, the recipe has evolved and now includes a variety of flavors and ingredients. Mango with Lemon Sorbet is a modern twist on this classic dessert, combining the tropical flavor of mango with the citrusy kick of lemon.
Ingredients
- 2 tbsp of lemon juice
- 2 cups of mango purée
- 0.25 cup of sugar
- 0.5 cup of water
How to prepare
- In a small saucepan, combine water and sugar.
- Bring the mixture to a boil, gently shaking the pan until the sugar is dissolved.
- Boil for 1 minute.
- Transfer the mixture to a medium bowl and let it cool completely.
- Add mango puree and lemon juice to the bowl and mix well.
- Pass the mixture through a fine sieve.
- Freeze the mixture in an ice cream maker following the manufacturer's instructions.
Variations
- Add a splash of rum or vodka for an adult version of this dessert.
- Mix in some chopped fresh mint or basil for a herbaceous twist.
- Top the sorbet with a dollop of whipped cream or a sprinkle of toasted coconut for added texture.
Cooking Tips & Tricks
Make sure to use ripe mangoes for the best flavor.
- Adjust the amount of sugar to suit your taste preferences.
- For a smoother sorbet, blend the mixture in a blender before freezing.
- Serve the sorbet in chilled bowls for an extra refreshing treat.
Serving Suggestions
Serve the Mango with Lemon Sorbet in chilled bowls and garnish with fresh mint leaves or a slice of lemon for an extra burst of flavor.
Cooking Techniques
Use a fine sieve to strain the mango mixture for a smoother sorbet.
- Freeze the sorbet in an ice cream maker for the best texture.
- Stir the sorbet every hour while freezing to prevent ice crystals from forming.
Ingredient Substitutions
Use honey or agave nectar instead of sugar for a natural sweetener.
- Substitute lime juice for lemon juice for a different citrus flavor.
- Use frozen mango chunks if fresh mangoes are not available.
Make Ahead Tips
The Mango with Lemon Sorbet can be made ahead of time and stored in the freezer for up to 1 week. Simply let it sit at room temperature for a few minutes before serving to soften slightly.
Presentation Ideas
Serve the Mango with Lemon Sorbet in hollowed-out mango shells for a fun and tropical presentation. Top with a sprinkle of lime zest or a drizzle of honey for an extra touch of elegance.
Pairing Recommendations
Pair the Mango with Lemon Sorbet with a glass of sparkling wine or champagne for a refreshing and elegant dessert experience. Alternatively, serve it with a cup of hot tea or coffee for a cozy treat.
Storage and Reheating Instructions
Store any leftover Mango with Lemon Sorbet in an airtight container in the freezer for up to 1 week. To reheat, let it sit at room temperature for a few minutes until slightly softened, then stir to restore the creamy texture.
Nutrition Information
Calories per serving
Calories: 120
Carbohydrates
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 25g
Fats
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Proteins
Protein: 1g
Vitamins and minerals
Vitamin C: 60% DV
Vitamin A: 25% DV
Alergens
This recipe is gluten-free and dairy-free. However, it may contain traces of nuts.
Summary
Mango with Lemon Sorbet is a low-fat, low-calorie dessert that is rich in vitamin C and vitamin A. It is a healthy and delicious treat that is perfect for those looking to indulge without the guilt.
Summary
Mango with Lemon Sorbet is a delicious and refreshing dessert that is perfect for hot summer days. With its tropical flavor and tangy kick, it is sure to be a hit with your family and friends. Try this recipe today and enjoy a taste of paradise in every bite.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Mango with Lemon Sorbet. It was a hot summer day, and I was visiting my friend Maria at her beach house. Maria was known for her exquisite taste in food and her ability to whip up the most delicious meals with just a few simple ingredients.
That day, Maria had planned a special treat for us – a refreshing dessert that she had learned to make during her travels in Italy. As she peeled the ripe, juicy mangoes and squeezed fresh lemons for the sorbet, I watched in awe. The vibrant colors and enticing aromas filled the kitchen, and I couldn't wait to taste the final product.
I asked Maria how she had learned to make such a unique and mouthwatering dessert, and she smiled as she shared her story with me. She explained that she had first come across the recipe for Mango with Lemon Sorbet while attending a cooking class in Tuscany. The instructor, a local chef named Giovanni, had taught her the traditional Italian method of combining ripe mangoes with tangy lemon sorbet to create a light and refreshing treat perfect for hot summer days.
Maria had been so impressed by the simplicity and elegance of the recipe that she had made it a staple in her dessert repertoire ever since. She loved the way the sweet, tropical flavors of the mango paired perfectly with the tartness of the lemon sorbet, creating a harmonious balance of taste and texture.
As I watched Maria finish preparing the dessert, my mouth watered in anticipation. She served up generous portions of the Mango with Lemon Sorbet in elegant glass bowls, garnished with a sprig of fresh mint. The first bite was pure bliss – the creamy, velvety texture of the mango melting in my mouth, followed by the zesty kick of the lemon sorbet. It was a symphony of flavors that danced on my taste buds, leaving me craving more.
After that day, I knew that I had to learn how to make Mango with Lemon Sorbet myself. I asked Maria for the recipe, and she graciously shared it with me, along with some tips and tricks she had picked up along the way. Armed with this newfound knowledge, I set out to recreate the dessert in my own kitchen.
I started by selecting the ripest, juiciest mangoes I could find at the local market. I carefully peeled and diced them, being sure to remove any tough fibers or strings. Then, I juiced several fresh lemons, straining out the seeds and pulp to ensure a smooth sorbet.
Next, I combined the mango cubes with the lemon juice in a blender, pureeing the mixture until it was silky and smooth. I then poured the puree into a shallow baking dish and placed it in the freezer to set, stirring occasionally to prevent ice crystals from forming.
Meanwhile, I prepared the lemon sorbet by mixing sugar and water in a saucepan and heating it until the sugar dissolved. Once the syrup had cooled, I added fresh lemon juice and zested lemon peel, stirring until well combined. I poured the mixture into an ice cream maker and churned it until it reached a creamy, frozen consistency.
Finally, it was time to assemble the Mango with Lemon Sorbet. I scooped generous portions of the mango puree into chilled dessert bowls, topping each serving with a scoop of the lemon sorbet. The vibrant colors and contrasting textures created a stunning visual display that was almost too beautiful to eat.
But eat it I did, savoring each spoonful of the sweet, tropical mango and the tangy, refreshing lemon sorbet. The flavors melded together in perfect harmony, creating a dessert that was as delightful to the palate as it was to the eyes.
As I enjoyed my homemade Mango with Lemon Sorbet, I couldn't help but feel grateful for the culinary adventures that had brought this recipe into my life. From Maria's beach house in Italy to my own kitchen, the journey had been a delicious and rewarding one. And as I licked the last spoonful from my bowl, I knew that this recipe would have a special place in my heart – and on my dessert menu – for years to come.