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

Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼

  Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away.   As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes.   I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes. Lotus Walnut Mooncakes (2021)  ~   莲蓉核桃月饼 Ingredients for Filling 320 gm lotus paste (store bought) 40 to 50 gm walnuts, lightly roasted, chopped Method Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould. Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Method Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flo

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.   Recipe for Traditional Mixed Nuts Mooncake Ingredients (Dough) 150 gm superfine flour, sifted 90 ml golden syrup 38 ml vegetable oil 2 ml alkaline water Egg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands. Knead lightly on a floured surface. Weigh out 55 gm of dough, roll into balls and set aside. Ingredients (Filling) 30 gm w

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.