Mango and Pineapple Sorbet
Mango and Pineapple Sorbet is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
0 minutes
Servings:
8
Serves 8.
No pairing of fruits is more Southeast Asian than mango and pineapple. In this Western-influenced recipe, the fruits are accented with lime and made into a sorbet. Ices are not as foreign to Asia as you might think. According to history, the ancient Chinese made flavored ices long before the Italians perfected the popular dessert.
Ingredients:
- 2 mangoes, peeled and pitted, plus thin slices
for garnish - 2/3 cup sugar
- 3 Tbs. lime juice
- 1 cup finely chopped fresh pineapple
Directions:
In a blender or food processor, puree the 2 mangoes. You should have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions until firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve.
To serve, scoop the sorbet into chilled bowls and garnish with the mango slices.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions until firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve.
To serve, scoop the sorbet into chilled bowls and garnish with the mango slices.
Serves 8.
Adapted from
Williams-Sonoma Lifestyles Series,
Asian Flavors,
by Joyce Jue
(Time-Life Books, 1999).
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$39.95
(55)
Rated 5 out of
5
by
Burnhard from
Great taste, perfect texture
Only sorbet on here that does NOT use simply syrup. Coincidence? I think not.
Don't get me wrong, this sorbet has the same or more sugar than standard simple syrup based recipes, but the result is a much smoother sorbet.
I'm assuming due to the higher water content when you use simple syrup, you end up with a consistency that is too mushy if underfrozen or too hard when overfrozen.
Date published: 2012-07-21