The most delicate mango sorbet will be a worthy end to any feast. The most difficult thing here is to pick up really good and ripe fruits. And then it's a matter of technique, and even a beginner can cope with such a recipe.
Ingredients
- Mango - 2 pieces
- Honey - 3 art.l.
- Invert syrup - 3 tbsp.l .
- Orange - 1 piece
- Lemon - 0.5 pieces
- Water - 50 ml
- Corn Starch - 15 g
Step-by-step cooking recipe
Peel the mango, chop it in a blender and send it to the refrigerator.
Squeeze the juice from the orange and lemon, mix with syrup and honey, and boil.
Dissolve the starch in water and gradually add to the citrus syrup.
Cook for a couple of minutes stirring, cool and also put in the refrigerator for 3-5 hours.
Mix both masses with a blender and send the sorbet to the freezer until solidified.
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