Mango sorbet

Mango sorbet

By
From
Encyclopedia of Food and Cookery
Serves
6

A cool fruit sorbet may be served as a dessert or to refresh the palate in between rich courses.

Ingredients

Quantity Ingredient
2 teaspoons powdered gelatine
2 tablespoons water
540g mango pulp, fresh or tinned
1/2 lemon, juiced
1 tablespoon rum
1 egg white

Method

  1. Soften gelatine in water, then stir over simmering water until dissolved. Stir into mango pulp with lemon juice and rum. Turn the freezer to maximum temperature. Place mango mixture in an ice cream tray, cover with foil and freeze until mushy.
  2. Remove sorbet to a bowl and beat with a rotary beater until smooth but not melted. Fold in stiffly beaten egg white. Return to ice cream tray, turn freezer temperature to normal and freeze sorbet until firm. Leave to ripen (mellow) for 2–6 hours. Allow sorbet to stand at room temperature for a few minutes before serving.
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