Mango And Chocolate Sorbets Recipe
Summary
Cooking Time35 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Ingredients
| Mangoes | 1 (For the Mango Sorbet:) | |
| Water | 1 1/2 Cup (16 tbs) (For the Mango Sorbet:) | |
| Sugar | 3/4 Cup (16 tbs) (For the Mango Sorbet:) | |
| Key lime juice | 3 Tablespoon, squeezed (For the Mango Sorbet:) | |
| Water | 4 Cup (16 tbs) (For the Chocolate Sorbet:) | |
| Sugar | 1 1/2 Cup (16 tbs) (For the Chocolate Sorbet:) | |
| Unsweetened chocolate | 4 Ounce, finely chopped (For the Chocolate Sorbet:) | |
| Semi-sweet chocolate | 4 Ounce, finely chopped (For the Chocolate Spoon Garnish:) |
Directions
GETTING READY
1) Peel the mangoes and squeeze the pulp out. Keep aside the stones.
2) In a blender, add the mango pulp and blend till smooth.
MAKING
3) In a saucepan, add water and sugar along with the mango stones. Bring the mixture to boil over high heat for about 5 minutes.
4) Strain the liquid into a bowl placed over a larger bowl filled with ice. Let the liquid cool down completely.
5) Once cooled, add in the lime juice and the mango puree.
6) Process the mixture through an ice-cream maker and freeze as per the manufacturer's instructions to make the mango sorbet.
7) In a large saucepan, add water and sugar over medium high flame. Stir till the sugar dissolves. Add in the chocolate and turn down the flame to simmer. Cook for about 20 minutes till the mixture becomes smooth without any grains left. Make sure the mixture doesn't reach boiling point.
8) Pour the chocolate mixture into a bowl and cool down completely. Process the mixture through an ice-cream maker and freeze as per the manufacturer's instructions to make the chocolate sorbet.
9) Keep the semisweet chocolate in a top part of a double boiler, kept over hot water. Stir continuously till the chocolate melts or reaches the temperature of 130° F. Let the melted chocolate cool down to 88° F.
10) Transfer the chocolate back into the double boiler. Dip little serving spoons into the chocolate. Pick them up and let any excesses drip off back into the bowl. Place the spoons on a plate and allow them to cool down. While serving, pick out the chocolate spoons from the plate by scraping them off it using a spatula.
SERVING
11) In individual dessert bowl, place a scoop of mango and chocolate sorbets alongside each other. Serve with a chocolate coated spoon.
1) Peel the mangoes and squeeze the pulp out. Keep aside the stones.
2) In a blender, add the mango pulp and blend till smooth.
MAKING
3) In a saucepan, add water and sugar along with the mango stones. Bring the mixture to boil over high heat for about 5 minutes.
4) Strain the liquid into a bowl placed over a larger bowl filled with ice. Let the liquid cool down completely.
5) Once cooled, add in the lime juice and the mango puree.
6) Process the mixture through an ice-cream maker and freeze as per the manufacturer's instructions to make the mango sorbet.
7) In a large saucepan, add water and sugar over medium high flame. Stir till the sugar dissolves. Add in the chocolate and turn down the flame to simmer. Cook for about 20 minutes till the mixture becomes smooth without any grains left. Make sure the mixture doesn't reach boiling point.
8) Pour the chocolate mixture into a bowl and cool down completely. Process the mixture through an ice-cream maker and freeze as per the manufacturer's instructions to make the chocolate sorbet.
9) Keep the semisweet chocolate in a top part of a double boiler, kept over hot water. Stir continuously till the chocolate melts or reaches the temperature of 130° F. Let the melted chocolate cool down to 88° F.
10) Transfer the chocolate back into the double boiler. Dip little serving spoons into the chocolate. Pick them up and let any excesses drip off back into the bowl. Place the spoons on a plate and allow them to cool down. While serving, pick out the chocolate spoons from the plate by scraping them off it using a spatula.
SERVING
11) In individual dessert bowl, place a scoop of mango and chocolate sorbets alongside each other. Serve with a chocolate coated spoon.
Chef
