Mango Ginger Sorbet
2 large mango , pureed
1 tbsp grated ginger (adrak)
4 tbsp sugar
3 tbsp lemon juice
rind of 3 lemons
For The Garnish
In a saucepan, combine the ginger and sugar with 1 cup of water and simmer for 5 to 7 minutes.
Allow to cool completely.
Add the lemon rind and juice to this syrup.
Add the mango pulp and mix well.
Transfer into a freezerproof container and freeze till slushy.
Remove from the freezer and beat till all the ice crystals are broken down.
Freeze again and repeat step 5 and 6.
About 15 minutes before serving, transfer the sorbet from the freezer to the refrigerator to soften a little.
Scoop out using an ice-cream scoop and serve immediately, garnished with mango slices and a spring of mint.
Tip: If mangoes are not sweet, omit the lemon juice and add enough sugar to taste at step 3.
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