Fresh Mango Sorbet Recipe
This is an amazing recipe to make in Summer when trays of mangoes are appearing at the front of the grocery store. You’ll need a Kitchenaid and gelato attachment to make this recipe.
Inspired by gelato genius Pidapipo.
Ingredients
Makes 1kg
400g mango flesh
380g filtered water
2.5g carob powder (optional)
220g caster sugar
Method
Prepare your gelato bowl. Put your Kitchenaid ice cream bowl in the freezer 48 hours before making this recipe.
Get started. To get started, combine the mango flesh and water in a bowl, and blend with a hand held blender until smooth.
Combine the carob powder and sugar. If using carob powder, combine it in a small bowl with a couple of tablespoons of sugar.
Make the sorbet mixture. Gradually add the carob powder, one tablespoon at the time, to the mango mixture – blending continuously. Do the same with the sugar and transfer to a lidded contained. Leave to cool in the freezer for 30 minutes, or until the liquid drops to at least 4 degrees celcius.
Begin the freezing process. Take your Kitchenaid bowl out of the freezer and add your cooled liquid. Start the churning attachment. After about 30 minutes, your sorbet will have solidified and reached at least -4 degrees celcius. When this happens, detach the bowl from your machine and transfer into a Pyrex or other lidded contained.
Freeze before serving. Freeze for at least 1 hour before serving.
