Posted by razzbuffnik on 27th December 2008
It’s summer here and that means mangos are in season! My wife and I love them and have already been through 4 whole boxes of mangos this season. We usually make mango smoothies to beat the heat, but every now and again we use mangos in salads or I make a sorbet out of them.
Unfortunately many mango growers have opted to grow the large reddish mangos (such as the Calypso or the Bowen) that look so spectacular but don’t taste as delicious as the smaller yellow mangos (such as the Kensington or the Turpentine).
Trust me on this, the smaller yellow mangos are WAY better.
I usually start this recipe the day before I want to serve it and it makes about 2 litres (about 2 quarts).
Enough mango cheeks to fill up a 1.5 litre (3 pints) blender
400gr of sweetened condensed milk (14 oz)
100gr liquid glucose (3.5 oz)
Juice of 2 limes (about the size of a golf ball)
Blend the mango cheeks until liquid. You may have to push the mangos down every now and again (Now I don’t have to tell you not to do this, while the blender is switched on…. do I?). When the mangos are liquid pour in the condensed milk, lime juice and glucose (you might have to warm up the glucose in the microwave for a few seconds so that it pours easily) while the blender is running and blend until it is thoroughly combined.
Chill the mixture for a few hours and then churn in an ice cream maker and return to the freezer until ready to serve.
I usually time this recipe by doing the blending just before I go to bed and I leave the covered mixture in the fridge until morning to cool down and I churn it in the morning and then place it in the freezer until the evening. I do it this way so the texture is firm but not hard and it’s easier to scoop.
If you’re wondering why glucose is used, it’s because it keeps the sorbet soft enough to scoop and gives it a smoother, less crystalline texture.
Don’t use frozen mango cheeks or tinned mangos (they taste like crap). Another reason why you shouldn’t try and blend frozen mango cheeks to speed up the churning is because the glucose will go as hard as a rock and won’t mix in properly.