The Mango Sorbet strikes again!

Alright, I know, yes, I know! I already have a mango sorbet recipe from a few weeks ago. But, this one is a little bit more elaborate and special. It’s also perfect because mangoes have been teasing me at the fruit store, practically jumping in my hands!

mango-kiwi-sorbet2

This time, I decided to make some simple syrup (equal parts of water and sugar), infused it with some ginger and added some kiwi. The result is a smooth, exotic tasting, perfect sorbet.

mango-kiwi-sorbet

Here is what you need:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 inch piece of ginger, peeled and cut into strips
  • 4 ripe mangoes
  • 4 ripe kiwis
  • juice of one lime

Here is what you do:

  1. In a small sauce pan, mix the water and sugar and bring to a boil. Mix until the sugar is fully dissolved. Add the ginger and turn off the heat. Let infuse for 10 minutes, take out the ginger and let the syrup sit while you prepare the rest.
  2. Wash and peel the mangoes and process them until completely smooth. Pass the processed mangoes through a strainer to remove any fiber. Place the mango purée in the fridge.
  3. Cut the kiwis in half and spoon the flesh into the food processor. Process until smooth.
  4. In a large bowl, mix the mango purée, kiwi purée, lime juice and the syrup. Place in the fridge to cool for at least one hour.
  5. Churn in your ice cream machine according to the machine’s instructions. Place in the freezer in an air-tight container until fully frozen. Enjoy!

This is so great! I served this with some shredded coconut for a perfectly tropical scoop! Straining the mango pulp really helps achieving a smooth texture while the kiwi balances out the sweetness. The ginger kicks in at the end of each spoonful and makes this a really interesting dessert.

mango-kiwi-sorbet3

Let me know if you try it out!

9 thoughts on “The Mango Sorbet strikes again!

    • The Lighthearted Kitchen says:

      Yum! Mango smoothie sounds good!!! As it’s a pretty sweet fruit, it goes well with tart fruits: berries would work well! Let me know what you try out!

      • The Lighthearted Kitchen says:

        Sounds good! A ripe mango is soft, but not mushy. Depending on the type of mango, you want a deep yellow (ataulfo type) or orangy-red if you are going for the haden type. Hope this helps! 🙂

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