Skip to main content
logo
Food Advertising by

Mango Sorbet 芒果沙冰


Sorbet is a refreshing dessert to cleanse your palate after a  meal.   I've made mine with some mangoes given by a friend from her orchard and it's fruity and fresh.  Yum is the word and it's perfect to snack on more so on a hot and humid day!







Recipe for Mango Sorbet  芒果沙冰 (adapted from 'here' with modification)
    Ingredients                               


    • 2 ripe mangoes, about 1 kg, peeled and pitted
    • 130 gm sugar
    • 160 ml water
    • Juice from 1 lime, about 4 tsp
    • 1 Tbsp Rum or more to taste
    • pinch of salt
    Method

    1. Cook the sugar and water till sugar has dissolved, let cool.
    2. Cut the mango into chunks, put them into a food processor.  Add in salt and lime juice and puree till smooth.
    3. Sieve the puree and discard any pulp.
    4. Mix in the sugar syrup, test for taste.
    5. Pour into a large bowl, cover with cling wrap and keep refrigerated overnight.
    6. Just before churning in the ice cream maker, add in the Rum, mix well.
    7. Churn the mixture according to  the instructions of your ice cream maker.  Transfer the mixture to a plastic container and freeze before serving.
    Note :

    As alcohol doesn't freeze, adding alcohol in a sorbet helps to prevent it from freezing solid but if adding too much, the sorbet won't freeze at all.




Comments

  1. It looks so refreshing and delicious!

    ReplyDelete
  2. I love mangoes. This is beautiful :D

    ReplyDelete
  3. Indeed the Mango Sorbet looks so refreshing and inviting ... love the bright colour too ^-^!

    ReplyDelete
  4. Cheah, your Mango Sorbet is so mouthwatering!

    ReplyDelete
  5. Cheah, Totally agree with Phong Hong. Your mango sorbet looks yummy and refreshing!

    ReplyDelete
  6. Hi Cheah, this mango sorbet is so refreshing and will never get enough of it!!! Cheers and regards :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.