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Jette's Mango Sorbet

juin 3rd, 2014

Feel like cooling down? Try our mango sorbet recipe guaranteed to sweeten your day!

 

Ingredients:

2 Ripe and soft mangos
80g unrefined cane sugar
1/2 a vanilla pod
150ml water
1 Lime
2 Mint stalks
100g of Rasberries

 

How to cook:

  1. Peel, core and cube mangoes. In a pot heat water, sugar and the vanilla pod (halved lenghtwise). Bring the water and sugar mixture to a boil and let simmer until it gets a little sticky.

  2. Process the mango cubes with a hand-held blender to a purée. Halve the lime and squeeze out the juice. Add to the mango purée.

  3. Add the sugar syrup to the mango purée. Mix well, transfer to an adequate box or bowl and keep in the freezer for min. 4 hours.

  4. Stir the mango sorbet every 30 minutes, but do not eat!

  5. Before serving, top the mango sorbet with raspberries and mint leaves.

 

Télécharger la recette
25 min.262 kcal.4 pers.

Ingrédients

  • Mangue2  pièces
  • Sucre de canne brut80  g
  • Gousse de vanille0.5  pièces
  • citron vert1  pièces
  • Menthe2  g
  • Framboises100  g

Ce qu’il est bon d’avoir dans sa cuisine

  • Eau150 ml

Comment faire:

HOW TO DO

  • Peel, core and cube mangoes. In a pot heat water, sugar and the vanilla pod (halved lenghtwise). Bring the water and sugar mixture to a boil and let simmer until it gets a little sticky.

  • Process the mango cubes with a hand-held blender to a purée. Halve the lime and squeeze out the juice. Add to the mango purée.

  • Add the sugar syrup to the mango purée. Mix well, transfer to an adequate box or bowl and keep in the freezer for min. 4 hours.

  • Stir the mango sorbet every 30 minutes, but do not eat!

SERVING

  • Before serving, top the mango sorbet with raspberries and mint leaves.