While fruit is best had fresh and whole, one of our favourite fruit-based desserts when mangoes are in season, is mango sorbet. Sorbets are bursting with fruit and flavor. You can reduce the sugar you use, based on the sweetness of the fruit you use and there is no added fat, unlike ice cream. In Chennai, the ‘banganapalli’ is what the ‘hapoos’ is to Mumbai, so that’s what I use since they are large and fleshy, but it would be delicious with any other variety of mango as well.
½ cup sugar, or to taste
½ cup water
2 cups fresh mango pureé
¼ cup orange or lime juice (fresh or from a pack)
Juice of 1 lime
1. Make a sugar syrup. Bring the sugar and water to boil in a saucepan and let it cook for for 2-3 minutes. Take off the heat, and set aside to cool.
2. Blend the mango pureé together with the orange and lime juice.
3. Now add the sugar syrup. Taste. If the mixture is too tart, you can add some powdered sugar at this stage.
4. Pour into an ice cream maker, if you have one, and freeze according to the directions of the manufacturer. If you do not have an ice cream maker (I don’t), use a freezer-safe airtight container. Pour the sorbet mixture into it and place in the coldest part of your freezer. Every hour or so, until it freezes solid, take out the sorbet, churn it with a hand blender/mixer and refreeze. Do this three times. This process, tedious though it may be, will help avoid formation of excessive crystals and you will end up with a smooth, silky sorbet.
Food Fact: Mangoes are called the ‘king of fruits’ not only because they taste wonderful but because they are packed with antioxidants, vitamins A, C and B6, and they have good amounts of copper, potassium and magnesium. They are easy to digest and high in fibre.