Mango Sorbet-Kem Đá Mùi Xoài

Vietnamese food

The color and flavor will depend on mangos/mangoes are used.  Champagne mangoes are preferred but any ripe mango can be used.

3 cups mango puree ( about 2-3 large ripe mangoes or 5-6 Champagne mangoes)

1/2 to 3/4 cup sugar
1/4 cup water
1/4 teaspoon salt
  1. Peel and cut mango into small chunks.  Place mango chunks in a blender and puree until smooth.  Measure 3 cups.  Save extra for another use like milkshake mango. Stir in 1/2 cup sugar, salt, and water.  Pulse to combined, taste and add more sugar if needed.  Transfer to a bowl/container, cover and chill in  the fridge until very cold about 2 hours or overnight.or in the freezer about 1 hour.
  2. Pour chilled mango puree mixture into an ice cream maker .  Process according to the manufacturer’s instruction.
  3. Scrape sorbet into a freezer-safe container and freeze until firm about 4 hours or overnight.

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