Thursday, Dec 20 2007

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Mango Sorbet

Ingredients:

2 ripe sweet alphonso mangoes
1 cup fresh cream, chilled
1/2 cup sugar, powdered
1 packet china grass
3 cups water
2 drops vanilla essence
1 ripe mango for garnishing

Method:

1. Peel and chop fruit, mashing to a coarse pulp.
2. Break china grass in small pieces.
3. Add to water, allow to soften.
4. Cook stirring continuously till fully dissolved.
5. Strain. Allow to cool to room temperature.
6. Add mango pulp, sugar, vanilla essence.
7. Chill till partially set.
8. Beat cream till smooth.
9. Add to partially set mixture.
10. Beat till well blended.
11. Set again till firm. Do not allow to overfreeze till hard.
12. The mixture should be scoopable and grainy.
13. Serve chilled, garnished with slices or pieces or ripe mangoes.

Making time: 20 minutes (excluding setting time)
Makes: 5 servings
Shelflife: 2 days

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