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MANGO EMBE SORBET

MANGO SORBET

Sorbet and Ice Cream have the great advantage to freeze and in this state bring the best flavour and memories. One lick and you transported in another memory.

Embe is "Mango" in Swahili.

This Sorbet will give you an inkling on the joy of eating an Embe under the African Sun

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3 large mangoes (wripe and juicy) Peeled and  chopped

175 g (6 oz) sugar

300 ml (1.25 cup) water

2 tbs lemon juice

1 large egg white

  • In a heavy based saucepan, put the sugar and water and stir over a low heat till it dissolve.

  • Once the sugar has dissolve, turn the heat up and let it boil for 5mn without stirring. A liquid syrup will result.

  • Let the syrup cool and take one tablespoon to add to the chopped mangoes.

  • Liquidize the mango.

  • Pour the mango puree into the tepid syrup and stir.

  • Pour the mixture into a shallow freezer container. Cover and place in freezer.

  • Remove container after 1 hour. By than the sides of the sorbet should be frozen. Proceed to mash the frozen part and mix together.

  • Beat the egg white until soft peaks form and mix with the mango.

  • Sorbet can now be placed in a decorative container, cover and place in freezer for several hours.

  • Half an hour before serving, transfer the sorbet to the main part of the refrigerator to soften slightly. 

TIPS

* Make a big butch during the mango season and enjoy it in winter.

* You could also make the Mango Yogurt Pudding and Freeze the leftover to use as a sorbet.

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