Monday, July 14, 2008
Try serving this easy-to-make fruit puree sorbet topped with slices of fresh mango for a simple but stylish summer dessert. Recipe serves 4.
2 large ripe mangoes
1/2 cup sugar
1 1/2 cups water
1/4 cup lemon juice
2 egg whites
1. Process flesh of mangoes until smooth; you should have 1 1/2 cups puree. Combine sugar and water in saucepan, stir over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer, uncovered, 10 minutes without stirring; cool.
2. Stir in mango and lemon juice, pour into slab or bar pan, cover, freeze until partly set.
3. Process egg whites and mango mixture until smooth, pour back into pan, cover, freeze until sorbet has set.