Sorbet mango cztery powody (Printer-Friendly)
Słodki, orzeźwiający deser z mango, idealny na ciepłe dni – sprawdź, za co go pokochasz!
# What You'll Need:
→ Sorbet Base
01 -
500 g ripe mango, peeled and diced
02 -
100 g white sugar
03 -
120 ml filtered water
04 -
2 tablespoons freshly squeezed lime juice
# Steps to Follow:
01 -
Peel the mangoes, remove the pits, and cut the flesh into evenly sized cubes to ensure uniform cooking and blending.
02 -
Combine the sugar and filtered water in a saucepan over medium heat, stirring until the sugar is fully dissolved. Bring to a gentle simmer and cook for 2–3 minutes, then remove from the heat.
03 -
Add the diced mango and freshly squeezed lime juice to the saucepan with the syrup. Stir to coat the fruit and cook over a low heat for an additional 5 minutes until the mango softens but retains its structure.
04 -
Transfer the warm mango-syrup mixture to a blender and purée until smooth and velvety. For a chunkier texture, pulse briefly instead of blending fully.
05 -
Pour the blended mixture into a freezer-safe, airtight container. Freeze for at least 4 hours or until the sorbet is firm. Allow to soften at room temperature for several minutes before serving for optimal scoopability.
# Extra Suggestions:
01 -
Select mangoes that are fragrant and slightly yielding to the touch for peak flavor and sweetness.
02 -
For enhanced freshness, add a few mint leaves to the mango before blending or as a garnish just before serving.
03 -
Store the sorbet in a tightly sealed container for up to 3 months to prevent absorption of freezer odors.
04 -
If the sorbet becomes too firm, let it stand at room temperature for 5–10 minutes, then fluff with a fork to restore a delicate texture.