Homemade Mango Sorbet

The moment when I got hold of the mangoes, I know exactly what I am gonna do with them. From the DVDs that I had borrowed from the library last week, Jamie Oliver had demonstrated how to make Passion Fruit Sorbet (pronounced Sor-Bay). I think replacing the passion fruit with mango is a brilliant idea. In fact you can be more adventurous playing around with it, put in any fruits of your liking and even alcohol like Campari (like Jamie did) and Grand Marnier. It might sound very poshy but in fact it can be made at home without any high priced ice cream maker.

The outcome turned out to be near to perfect. Having a light and icey texture it makes a very good summer dessert. The lemon juice that I had added in kinda neutralised the sweetness of the mango and make it wonderfully refreshing.


Ingredients:
1 cup sugar
1 cup water
1 lemon
3 medium size riped mangoes, peeled and cubed

Methods:
1. Place sugar and water in a saucepan on medium heat. After the sugar is dissolved, let it boil for another 2 minutes to thicken it a little. That's simple syrup. Let cool.
2. Puree the mango cubes in a food processor.
3. Pour in the simply syrup and lemon juice out of 1 lemon. Puree until it's smooth.
4. Pour the mixture into an air-tight container and freeze.
5. When the sorbet is half frozen (after 3-4 hours), remove it from the freezer and scratch the icey mixture with a fork. This is to break the large ice cystral that have formed on the sorbet and that's how the sorbet can become fluffy. At this point you can adjust the sweetness by adding in some water if it's too sweet or more sugar syrup if it's not sweet enough.
6. Refreeze it for another 3-4 hours or until it's hard enough to be served.