Mangosteen Sorbet

Introduction

History

Mangosteen sorbet is a modern twist on traditional sorbet recipes. Mangosteen fruit is native to Southeast Asia and is known for its sweet and tangy flavor. The addition of dry champagne adds a touch of elegance to this classic dessert, making it perfect for special occasions.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to strain the mangosteen puree through a fine sieve to remove any seeds or pulp.

- Whisk the egg white until thick and glossy for a light and airy texture in the sorbet.

- Gently fold the egg white mixture into the fruit puree to maintain the sorbet's smooth and creamy consistency.

- Freeze the sorbet mixture for at least 4 hours or until firm before serving.

Serving Suggestions

Serve the mangosteen sorbet in chilled dessert bowls garnished with fresh mint leaves or a slice of lime.

Cooking Techniques

Strain the mangosteen puree through a fine sieve for a smooth sorbet texture.

- Whisk the egg white until stiff peaks form for a light and airy sorbet.

Ingredient Substitutions

Use honey or agave nectar instead of sugar for a natural sweetener.

- Substitute lime slices with lemon slices for a different citrus flavor.

Make Ahead Tips

Prepare the sorbet mixture in advance and freeze it overnight for a quick and easy dessert option.

Presentation Ideas

Serve the mangosteen sorbet in hollowed-out mangosteen shells for a unique and elegant presentation.

Pairing Recommendations

Pair the mangosteen sorbet with a glass of champagne or sparkling wine for a sophisticated dessert pairing.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Calories: 100 per serving

Carbohydrates

Carbohydrates: 20g per serving

Fats

Fats: 0g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

Vitamins and Minerals: Mangosteen is rich in vitamin C, fiber, and antioxidants.

Alergens

Allergens: This recipe contains egg.

Summary

This mangosteen sorbet is a low-fat, low-calorie dessert that is rich in vitamin C and antioxidants. It is a healthy and delicious treat for any occasion.

Summary

Mangosteen sorbet is a delightful and refreshing dessert that is perfect for any occasion. With its sweet and tangy flavor, this sorbet is sure to be a hit with family and friends. Enjoy this healthy and delicious treat all summer long!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a hot summer day, and I was wandering through a bustling market in Thailand, where the air was thick with the fragrant scents of exotic fruits and spices. I stumbled upon a small stall tucked away in a corner, where an elderly woman was selling the most beautiful mangosteens I had ever seen.

Intrigued by the vibrant purple color of the fruit and its reputation as the "queen of fruits," I decided to purchase a few and try them for myself. The woman who sold me the mangosteens also shared with me her recipe for mangosteen sorbet, a refreshing and delicious treat that she swore by as the perfect way to beat the heat.

As I listened to her explain the simple ingredients and steps involved in making the sorbet, I could feel a spark of excitement ignite within me. I had always loved experimenting in the kitchen, and the thought of creating something new and unique using this exotic fruit was too tempting to resist.

That evening, I set to work in my own kitchen, armed with my newfound knowledge and a handful of ripe mangosteens. The process of extracting the flesh from the fruit was a messy one, but the sweet and tangy taste of the mangosteen made it all worth it. I blended the pulp with a bit of sugar and lemon juice, then poured the mixture into my trusty ice cream maker and let it churn away.

The scent of mangosteen filled my kitchen as the sorbet slowly froze, and I couldn't help but feel a sense of pride and anticipation as I waited for the final result. When the sorbet was finally done, I scooped out a spoonful and tasted it for the first time. The flavor was like nothing I had ever experienced before - sweet, tart, and incredibly refreshing.

From that day on, mangosteen sorbet became a staple in my kitchen. I would make it for family gatherings, dinner parties, and even just for myself on hot summer days. Each time I served it, it never failed to elicit oohs and aahs of delight from my guests, who marveled at the unique taste of the fruit and the smooth, creamy texture of the sorbet.

Over the years, I have continued to perfect the recipe, tweaking the proportions of sugar and lemon juice to suit my taste and experimenting with different ways of serving the sorbet. I have added a sprinkle of toasted coconut on top for a bit of crunch, or paired it with a drizzle of honey for a touch of sweetness.

But no matter how many times I make mangosteen sorbet, the memory of that first time in the bustling market in Thailand will always hold a special place in my heart. It was there that I discovered the magic of this exotic fruit and the joy of creating something delicious and unique with my own two hands.

And so, whenever I make mangosteen sorbet now, I can't help but think back to that moment and smile. It reminds me of the power of food to connect us to different cultures and traditions, and the joy that comes from sharing something you love with those around you.

So if you ever find yourself in need of a refreshing and exotic dessert, I urge you to give mangosteen sorbet a try. Who knows, maybe you'll create your own special memory in the process.

Categories

| Egg White Recipes | Lime Recipes | Malaysian Desserts | Malaysian Recipes | Sorbet Recipes |

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