Mango Sorbet

Diane Ridge, Freelance Contributor

March 1, 2006

1 Min Read

Diane Ridge

(Food processor method)

YIELD: 8 servings

Simple syrup:
2 cups granulated sugar
2 cups water

Fruit mixture
1 1/2 lbs. fresh ripe mango meat or pulp
1 tsp. fresh lime juice

Place water and sugar in a sauce pan, and bring to a boil. Cook for 1 minute making sure all sugar is dissolved.
Mix simple syrup, mango and lime juice in a bowl. Place total mixture in a food processor and blend completely until all fruit is liquid and thoroughly mixed with the simple syrup.
Pour mixture in a shallow pan and place in the freezer for approximately 1 1/2 hours, or until mixture starts to set.
At this point take the product out of the freezer and blend in the processor until smooth and creamy incorporating air by excessive processing.
Place product back in the freezer and re-freeze for 2 hours more.
Repeat the processor blending process, then re-freeze and blend again after 2 more hours.At this point, the product is ready to serve. It is fine to keep this in the freezer up to a week.

Recipe submitted Pastry chef Claude Broome, The Ringling (art) Museum, Orlando, FL (Guest Services)

About the Author

Diane Ridge

Freelance Contributor, Food Management

Diane Ridge is a former staff food editor and current freelance contributor to Food Management.