People often consider sorbet to be another fancy word for ice cream, but what makes sorbet not an ice cream is its richness in fruit and natural goodness. Sorbet is almost always made with frozen fruit . Its ingredients are pure and simple- any frozen fruit and condensed milk. I prefer condensed milk to sugar because it not only replaces the artificial sweetness but also gives a smooth and rich texture to my sorbet. It also makes the sorbet scoop-able and prevents from forming ice crystals when stored in a freezer. But you can always use sugar syrup or maple syrup. And hey, this recipe doesn’t require an ice cream machine. So let’s get right into it!
What better time to enjoy a fresh sorbet than a warm summer afternoon and what better fruit than the king of the fruits himself, mango! Here goes-
3 cups of mango pieces
1/4th cup Condensed milk
- Peel and cut up your mangoes into ½ inch cubes.
- Freeze the fruit pieces overnight.
- Put them in a food processor or a blender.
- Add the condensed milk to the fruit.
- Blend for 3-4 minutes or until you get a smooth texture.
- Let it freeze for about 3-4 hours.
- Voila! Your fresh mango sorbet is ready.
Now, the best thing about sorbets is you can go crazy with your choice of fruit. If you feel like mixing flavors, then go for it. The next best thing is that you can freeze your sorbet and store it for up to 6 weeks.
Here are some other exciting flavors you can go for – Banana and chocolate, raspberry, watermelon and mint, kiwi fruit. Do try and let me know how your sorbets turn out.
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