26 Jan Mango Sorbet

1 cup (220g) sugar
1 cup (250ml) water
juice of 2 lemons, to make 1/3 cup (80ml)
5 medium or 2 large (about 2 kg) mangoes, peeled and chopped roughly
2 egg whites, at room temperature, beaten lightly

METHOD

Place sugar and water in a medium-sized saucepan over a medium heat and stir until the sugar has dissolved.
Add the lemon juice and bring to a simmer (don’t stir the syrup any more), then simmer for five minutes. Remove from the heat and let the syrup cool to room temperature in the saucepan.

Place the mango pieces and as much juice as you can capture into a blender or the bowl of a food processor and blend until you have a fine purée.
With the motor still running, pour in the cooled syrup in a thin stream until just combined – you may need to scrape down the sides every once in a while.
Stir in the loosely beaten egg whites until just combined.

If you don’t have an ice-cream maker: Pour the mixture into a covered one-litre airtight container and place in the freezer. Freeze until just firm, about two to three hours.

Take the container out of the freezer and turn out the barely hardened sorbet onto a large chopping board. Roughly chop with a sharp knife and place the sorbet into the food processor or blender. Process briefly – just ten or fifteen seconds should do it – until smooth. Pour the sorbet back into the container, cover and freeze until firm.

If using an ice-cream maker: Pour the mixture into the ice-cream maker and churn according to the manufacturer’s instructions.
Store the sorbet in a covered one litre airtight container and place in the freezer.

To serve, scoop out the sorbet with an ice cream scoop into chilled glasses and serve with fresh berries, some yoghurt or some fresh mango slices.

The sorbet will store in the freezer for at least one month.

COST

$5.00 for one litre of sorbet.

Source found here