Mango Sorbet - Giving in to Mango Madness

There are mangoes everywhere, quite a few varieties here, though I am not able to know them by name. The vendors also do not give the name by variety, they are more willing to suggest what will taste better and such. There are two varieties that are big in size, one with a hard rounded stone within and the other contains a thin, yet long seed. Both of these are fleshy enough that when pulped they yield well. These mangoes are certainly not the sweet ones we get back home that we might want to eat them as fruit. I make milkshake or lassi and my husband is more than happy with the sugar there.
The other day when I picked up two and made the mousse, a friend sent us two more only slightly smaller. These had a thicker outer skin and a more yellow flesh. Just then I was putting mail in folders and Tarla Dalal recipe links were in a folder. I got into going through the mailers and this mango recipes links mail appeared, flashing some nice pictures. Reading through, the sorbet seemed easy to make with very few ingredients and not much work to be done. So sorbet it had to be with the mangoes that we did not consume. They needed the make up to be relished.

Mango Ginger Sorbet
Adapted from Tarla Dalal : Mango ginger sorbet

 

(Made with pulp from two large mangoes- yield filled a 1 litre Icecream tub)
Ingredients:
Approximately 850 ml of pulped mango
1/4 of a cup sugar (measured and then powdered)
2/3 cup water
3 tablespoons lime juice
1 tablespoon rind of lemons
1 to 2 tablespoons grated ginger (optional)







Method:
The above measures are approximate and can be adjusted to taste and the sweet content in the fruit.
Adding ginger is optional, but I recommend as it adds a nice flavour to the otherwise very sweet fruit sorbet.
Wash and peel the mangoes. Slice them.

Dissolve the sugar in the water and when it is boiling add the ginger. Allow the ginger to cook in the syrup for a few minutes. Remove from the fire and allow to cool down to room temperature.
Place the sliced mango in the jar of the blender and adding the sugar -ginger solution, blend them well.
Transfer to a freezer safe container.
Add the lime juice and the rind of lemons. Mix well.
Place it covered in the freezer for 4 to 5 hours.
After five hours, take out the sorbet and whisk to break down the ice crystals.
Return to the freezer. Repeat the process twice more after an hour or two.
Few minutes prior to serving, place the container in the refrigerator section.
Scoop out into individual cups and garnish with cut mango pieces if available.

A very refreshing cold sorbet can be just the thing you might want on any hot summer's day.