Homemade Mango Sorbet

Homemade Mango Sorbet


2 mangoes
100 grams of white sugar
1,5 decilitres of water
Juice from 1/2 lime and 1/2 lemon

Making Homemade Mango Sorbet

I wish, I wish, I wish I had an ice cream machine. That way this might not have become such a catastrophe, well an edible catastrophe. :)  I ended up eating it anyways. The reason I wish I had an ice cream machine is that it does what I wasn’t able to, it stirs constantly while cooling so that the sorbet doesn’t get well icy… That does not make any sense. You know what I mean right, it is supposed to be smooth, but when it’s not stirred it gets grainy. In any case, if you do have an ice cream machine you are in luck, it will make things a lot easier. It is also possible to do it without, but then you will be running into the kitchen every 30-40 minutes to stir the damn thing.

Anyways before you get to the stirring part you need to peel the mangoes and cut the fruit into cubes. Boil water and sugar until it dissolves. Run the mango and sugar-water in a blender. When it has become a fine mass you add it to an ice cream machine or container. The ice cream machine should take 30-40 minutes (so says my internet research), but the container goes in the freezer. And this is where the stirring comes in. Every 40 minutes until the sorbet has the right consistency. It might take a while so I’d say you should start out early. Whatever happens, say you forget all about it and wake up in the morning thinking ooohhh I forgot, it is still edible though grainy.


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