Serves 6. Recipe is by Helana Brigman.
1 cup simple syrup (1 cup water plus 1 cup sugar)
1 very large mango
1 lemon, juiced (can substitute 1/4 cup lemon juice)
1. Make the simple syrup by combining 1 cup water and 1 cup sugar in a small saucepan. Bring to a boil and stir frequently until the sugar dissolves. Remove from heat and cool completely before making sorbet.
2. Purée mango: Remove mango from its skin using what’s referred to as the “hedgehog technique.” Cut fruit with equal incisions running left to right and top to bottom but making sure not to pierce through the skin. Then, grabbing hold of two sides of the fruit, bend the skin backward until the fruit pops up resembling a “hedgehog.” You can either pull the fruit from the skin or cut off using a paring knife to maximize the amount of fruit rendered. Place mango cubes in food processor with cooled simple syrup and blend until smooth.
3. Make sorbet: Add puréed fruit and sugar water with the juice of one lemon to your machine. Connect paddle attachment and turn on using manufacturer’s instructions for the basic sorbet setting. For me, this took 45 minutes, but could easily take up to 1 or 2 hours in other devices. Whatever device you use, be sure to consult the “sorbet” settings.
Serve with fresh chunks of mango and enjoy!
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved