Mango Sorbet tinged with cardamom powder and infused with exotic flavors and colors of saffron strands is the only healthy and light dessert you will love to splurge on this summer. It has a creamy texture which can rival any milk based ice cream.
I cannot believe that it has been one exciting and fun year of food blogging! Cooking has always been my passion but food blogging has made me foray into food photography (every bit of which I am loving!), is honing my writing skills which had been dormant ever since I left college and catapulted my cooking adventures to new heights!
To celebrate this exciting milestone, I decided to make a delightful and light frozen dessert – sorbet; a not so popular cousin of ice cream, although equally delicious. Sorbet is just fruit and sugar blended and frozen with options of adding spices, flavors, textures etc. With mangoes galore everywhere, what better than mango sorbet!
Summer is the favorite season for mango lovers. You cannot miss the huge mounds of golden yellow (some tinged with red) mangoes at every street corner and grocery store. The best way to enjoy them is when they are fully ripe and at their peak of sweetness.
Every meal in our house during summers (lunch or dinner) is never complete without indulging in a few slices of mangoes as dessert! Sometimes they end up as mango lassi or in a halwa called “mango sheera”. With certain varieties of mango, we even make curries out of them!
This summer has been the hottest I can remember in a long time! With mangoes peeking from every corner of my kitchen and pantry, a frozen dessert like a sorbet (this is just fruit blended with some sugar syrup and frozen) using mangoes seemed like the perfect way to cool off and enjoy more mangoes!
You will not believe how easy making sorbet is; just blend fresh, ripe sweet mangoes with some sugar syrup and freeze; that is it! Well, as simple as it sounds, I needed to tweak it a bit to make it more inviting, flavorful and divine. How about some strands of exotic saffron; it adds to the beautiful golden color of mangoes and gives a lovely distinct aroma. A bit of cardamom powder maybe for the Indian in me; well, that sounds exciting doesn’t it?
I had a couple of mangoes which were not too sweet, although they were fully ripe. Eating them as a fruit did not seem to appeal so in they went into the blender to metamorphose into a sorbet! I added some sugar syrup (heat equal parts of sugar and water until the sugar just dissolves and cool), about 2 tablespoons of lemon juice to give it a bit of tartness; some cardamom powder and few strands of saffron soaked in water.
A quick blitz in the food processor or blender and sorbet was ready to be frozen. Chuck it in the freezer.
To avoid ice crystals from forming, just remove the sorbet every hour a couple of times and process it again; this breaks up the ice crystals and gives a creamy texture to the mango sorbet.
Freeze it until it gets as hard as you want it to be. Creamy, healthy dairy free, light mango sorbet is ready to be enjoyed any time! Did I tell you it is totally VEGAN?
- 2 large mangoes
- ¼ cup simple sugar syrup (recipe below)
- ½ teaspoon cardamom powder/elaichi powder
- Few strands of saffron soaked in 2 tablespoons of water
- 1 to 2 tablespoons lime or lemon juice
- Combine 1 cup sugar and 1 cup water in a small saucepan. Stir over medium heat just until the sugar dissolves. Mix well and remove from heat. Let cool. Simple sugar syrup is ready to be used in any sorbet, drinks or even in desserts.
- Wash, peel and cut mangoes into rough chunks; I got about 2 cups of mango pieces.
- Place the cubed mangoes in a food processor along with sugar syrup, cardamom powder and saffron soaked in water (add the saffron infused water too).
- Blend in a food processor or blender until smooth and creamy; scraping sides in between.
- Taste in between and adjust the sugar syrup and lemon/lime juice according to your taste. If the mangoes are not too sweet, you may need more sugar syrup.
- Transfer to a freezer container and place in the freezer for about an hour.
- After one hour, remove and break into chunks and process again in the blender. Repeat this a couple of times more to break the ice crystals that may have formed. Return to freezer container.
- Freeze thoroughly for at least 6 hours or even overnight.
- Remove about 15 to 20 minutes before serving.
- Enjoy decadent, scrumptious scoops of mango sorbet dotted with flecks of cardamom and infused with the exotic flavor and colors of saffron and beat the summer heat the tropical and healthy way.
- Amount of sugar syrup depends upon the sweetness of the mangoes.
- Use leftover sugar syrup to make drinks or in desserts.
- You can use fresh, tinned or frozen mangoes. If tinned, drain the syrup completely.
- For a quicker sorbet, chill all the ingredients before making.
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