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!
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.
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:
- 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.
- 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.
- Cut the kiwis in half and spoon the flesh into the food processor. Process until smooth.
- 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.
- 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.
Let me know if you try it out!