Mango season is in full bloom , where ever you see there is mango on the carts , on the super market shelves , friends home even your home you see mango everywhere.There so many varieties available out there that you can’t have enough of this summer delight. No other fruit can evoke feeling like this.
Yesterday I was feeling like eating dessert after so many days but didn’t want to go for ice cream, as I can’t have that, my meal plan does not permit me to have it. So decided to go for this fruity deliciousness, though it contains sugar but it is so worth it. You had your dessert with out fat in it what more can you ask for. More over flavour and aroma of alphonso mango is enough to create a sensory delight.
- Alphonso mangoes 6
- Sugar 1 cup
- Water 1 cup
- Lemon juice 2 tbsp
- Ginger juice ½ tsp
Heat the sugar and water and bring to a boil. Boil until the sugar dissolves, and cool.
Peel the mangoes and chop the mango discarding the seed.
Put all the mango flesh in a blender and blend it with cooled syrup ginger juice and lime juice. Puree will look like this.
Freeze the mango puree in an ice cream maker.
Freeze the sorbet at least 6 hours, or until frozen hard.
If you are not using ice cream maker , freeze the puree for 2 hours and blend it in a blender for 2 minutes and freeze it again till it is frozen but still soft to scoop it out.