Sorry, I know I’ve been MIA for a while but I’m officially back! I’ve been busy for the past few months with school, assessment, exams and all that fun stuff. Good news though, grade 10 is finally finished and the holidays have begun. So I’m excited for the Christmas recipes and gift ideas that will be coming soon on Beyond Our Sky. But since it’s summer here in Australia- I thought I would kick things off this beautiful, bright mango sorbet. It’s extremely important that you use good quality, ripe mangoes otherwise it won’t have the depth of flavour the sorbet should have. And yes, the colour is completely natural since this recipe involves mostly mangoes instead of artificial/fake ingredients. So it is worth making because it taste a lot better than store-bought sorbet and has real, natural ingredients. It has been a pretty crazy year yet each one always seems to be better to the next. I hope to continue Beyond Our Sky and my art teacher also said that I could submit this blog as part of my year 12 art assignment (I don’t know if she was being serious or not). But that’s not the reason I want to continue, it’s mainly because I hope to improve my photography in particular and recipe development purely for enjoyment. I can’t wait for next year though. I may have chosen the craziest, hardest subjects for grade 11 but hey – we’ll see how it goes since you’ll be coming with me along this journey. I should be more grateful actually that my parents allow me to cook because other girls usually complain how their mums think they’re cooking too much and can’t be bothered to clean up the mess after. I usually don’t clean up my mess half the time (sorry Mum!). My friend told me the weirdest thing once – she has never tried a mango before. I can’t believe that at all since it is one of my favourite fruits, but she is extremely picky and loves strawberries. Speaking of which, I may be posting a strawberry ice cream recipe sometime during January. The downside of this mango sorbet however is that it requires an ice cream machine. I’m sorry if you don’t have one, but as an alternative – you can put the base mixture into the freezer and stir it every half an hour. You will not get the same texture but it will still taste absolutely amazing!
Mango Sorbet Recipe
Inspired by Laura Vitale.
Makes about 1 litre/quart and needs to be prepared the night before.
- 1/4 cup water
- 1/4 cup sugar
- 3 large, ripe mangoes (or 4 small mangoes)
- Juice of 1 lemon
- Place the insert of your ice cream machine into the freezer the night before.
- For the simple syrup, combine water and sugar in a small saucepan. Bring to the boil and heat until sugar has dissolved. Set aside to cool completely.
- Scoop the pulp out of the mangoes and place into a food processor/blender. Add lemon juice and process until it forms a smooth puree.
- Push the mixture through a sieve into a large bowl and discard any lumps.
- Add the simple syrup and whisk until thoroughly combined. Cover with cling wrap and place the mixture in the fridge overnight.
- Prepare your ice cream machine with the frozen insert in. Then pour the mango mixture into the machine. Turn it on and churn according the manufacture’s instructions.
- Freeze for about 6 hours or up to 1 month then serve and enjoy!