Melon-Mango Sorbet Recipe - Cooking Index
Melon-Mango Sorbet Recipe - Cooking Index
| 3 | Mangoes - peeled and pitted (large) | |
| 1 cup | 237ml | Cantaloupe chunks |
| 1/2 cup | 164g / 5.8oz | Maple syrup |
| 1/2 cup | 118ml | Water |
| 2 tablespoons | 30ml | Lime juice |
| 1/4 cup | 10g / 0.4oz | Mint leaves - for garnish |
In a blender, puree mangoes, cantaloupe, maple syrup, water and lime juice until very smooth.
Pour into a shallow pan and place in a freezer. When the sorbet begins to freeze around the edges, stir well.
Continue stirring every hour for 2 or 3 hours, until the mixture has frozen solid.
Cover and let sorbet continue to freeze overnight.
Before serving, let the sorbet thaw for 10 minutes: cut into chunks, puree briefly in a blender then scoop into serving dishes.
Garnish with mint leaves if desired.
Source:
Cooking Light, Jul/Aug 1994, page 125
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