Can anyone help me with a recipe for?!
Can anyone help me with a recipe for?
Mango sorbet please also the method. Thank You.
Answers:
You need:
1? cups water
1? cups caster sugar
grated zest of 1 large lime
? cup strained lime juice
3 large ripe mangoes
Method:
Make a syrup from 1? cups water, 1? cups caster sugar, grated zest of 1 large lime and simmer 5 minutes.
Cool syrup, add ? cup strained lime juice and refrigerate.
Peel and cube 3 large ripe mangoes, place on a plastic-lined tray and freeze until firm.
When ready to serve, combine frozen mangoes and chilled syrup in a food processor and blitz until smooth.
Serving Suggestion: Serve sorbet immediately with summer raspberries and mint leaves. Or freeze sorbet and serve later for dessert. Great in ice cream cones too.
Source(s):
http://www.abc.net.au/nightlife/stories/...
sorry, im only 13 and not much of a cook........
i dont actually know what im doing on this section :-)
but why dont you look up the recipe on the internet instead of asking us?
hey, wots up with all the thumbs down? i was just speaking my mind .................
FRESH MINTED MANGO CHAMPAGNE SORBET (For Adults Only!!!!)
3 mangos (peeled, seeded and chopped)
1 c. sugar
1/2 c. water
1/2 c. champagne
1/2 c. chopped mint
Dissolve the sugar with the water over low heat and let cool. Puree the mango and pour into the central container of the ice cream machine. Add the champagne, syrup and chopped mint. Put the beater and motor in place, following the manufacturer's instructions.
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MANGO MINT SORBET
3 mangos (peeled, seeded and pureed)
1 c. sugar
1/2 c. water
1 c. milk
1/2 c. chopped mint
Dissolve the sugar with the water over low heat and let cool. Pour the pureed mango into the central container of the ice cream machine. Add the milk, syrup and chopped mint. Put the beater and motor in place, following the manufacturer's instructions.
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MANGO-ORANGE SORBET
5 c. chopped mango
2 c. frozen orange juice concentrate, unthawed
1/3 c. bottled water
2 tbsp. fresh lime juice
Place mango in blender, and blend until smooth. Add remaining ingredients and blend until thoroughly combined Pour into ungreased 8 or 9-inch square pan. Cover, and freeze until almost firm, 5 to 7 hours.
Spoon into chilled processor bowl, and process until light and fluffy, but not thawed. Transfer to covered container, and freeze until firm, 4 hours or overnight. Makes 10 (1/2 cup) servings.
Servings: Makes about 1 litre
Level of difficulty: Easy
Preparation Time: 20 minutes, plus cooling and freezing
Cooking Time: 5 minutes
Ingredients
300g caster sugar
500ml water
600ml mango purée
3 tbsp Italian meringue
Method
1. Boil the sugar and water for about 5 minutes until syrupy. Pour into a mixing bowl and leave to cool.
2. Stir in the mango purée and the meringue.
3. Pour the mixture into an ice cream machine. Chill according to the manufacturer's instructions.
4. Pour into a freezer-proof container, cover the surface with cling film and freeze until hard.
Fruit Sorbet in 3 Easy Steps
Step 1: Make the basic sugar syrup:
Combine 2/3 cup of superfine sugar with 1 cup of water in a saucepan. Stir over low heat until sugar is dissolved. Increase heat and bring to a boil; boil 1 minute. Remove from heat and cool completely.
Step 2: Make the fruit purée in a food processor or blender
*For a Raspberry Sorbet: Purée 23 oz. raspberries with 1/4 cup lime juice.
*For a Peach Sorbet: Purée 1-3/4 lb. chopped peach flesh with 1/3 cup lemon juice.
*For a Mango Sorbet: Purée 2 lbs. chopped mango flesh with 1/2 cup lime juice.
Add the purée of your choice to the cooled sugar syrup and stir to combine.
Step 3: Place the purée/sugar mixture into an ice-cream maker and freeze according to manfacturer's instructions.
Don't Have an Ice Cream Maker? Follow steps 1 & 2 above, then:
Place the purée/sugar syrup in a metal bowl or cake pan and freeze for 1 hour. Remove from freezer and beat with an electric mixer or whisk; return to the freezer. Repeat at hourly intervals 3 more times.
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Mango Sorbet
1-1/2 cups sugar
1 cup water
2 lbs. chopped mango flesh pureed with 1/2 cup lime juice
1 Tablespoon freshly squeezed lemon juice (or to taste)
1. Stir the sugar and water together in a saucepan. Place over low heat and stir until the sugar is dissolved.
2. Increase heat to med-high and boil for 30 seconds without stirring. Remove from heat, pour into heatproof bowl and cool completely. When cooled, cover and refrigerate 1 hour.
4. Pour the purée into a large bowl and stir in the 1-2/3 cups of the syrup mixture.
5. Pour the mixture through a fine mesh strainer into another bowl. Press with a rubber spatula and scrape the mixture from the underside of the strainer.
6. Taste and stir in lemon juice, if desired.
7. Cover and place in the freezer.
8. When well chilled, transfer to an ice-cream machine and process according to manufacturer's directions.
9. Cover tightly and freeze until ready to serve.
http://www.ozbird.com/mango_sorbet.htm...
This site may help you.
http://www.recipezaar.com/recipes.php?q=...
Enjoy :)