About Mango Sorbet
"Sorbet" (the French word for the Ottoman Turkish word "sherbet") is a frozen dessert made from water and fruit juice or pureed fruit. Mango sorbet is made from mango juice or mango puree. Some mango sorbets contain dairy products such as milk or cream, while some are completely dairy-free.
History
Legend has it that the Roman emperor Nero invented sorbet before 100 A.D. He had runners bring snow from the mountains to his banquet hall, where it was mixed with wine and honey. The Chinese also mixed fruit pulp with snow to make frozen desserts. Mangoes grow naturally in Southeast Asia, India and Pakistan. Today, however, they are cultivated in North, Central and South America, Australia, Africa and the Caribbean.
Equipment
To make mango sorbet easily, you may want to procure an ice-cream maker, which produces a smooth texture with very little effort on your part. There are also specialized sorbet makers in a variety of sizes and prices. Frozen yogurt makers also work well for making sorbets.
Methods
There are several methods for preparing the mangoes for sorbet. The most common method is to chop fresh mangoes into cubes and puree them in a blender. If you can't come across good fresh mangoes, you can purchase frozen mangoes and let them thaw until they come to room temperature, then puree them in the blender. The texture of the mangoes may be compromised slightly by the freezing, but the flavor should be just as good. If you want to make preparation really simple, you can buy canned mango pulp or puree.
Combinations
The flavor of mangoes goes very well with certain other fruits, such as limes, blackberries, oranges, passion fruit, melons, and plums. You can simply add another fruit to the puree stage of making sorbet, or you can make a syrup from another fruit to serve on top of your mango sorbet. There are other non-fruit ingredients that are sometimes added to mango sorbets to give the mango some extra punch. Try adding fresh basil, black pepper or chili powder to your puree for an exotic flavor twist.
Storage
Once you have finished your mango sorbet, you'll need to store the portion you don't immediately eat (if there's any left). Your storage container should be air-tight and freezer-proof, meaning the material is thick enough to keep freezer burn at bay. Choose a metal or plastic container with a tight-fitting lid. If you made the sorbet in an that has a , use that freezer container for storage, unless you'll be using the ice-cream maker again right away.
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