Dessert for the Thirst!
*Based on 1 mango (about 400g with pit); yields about 500ml sorbet.
- 1 Mango
- 1/3 cup caster sugar
- 1/3 cup drinking water
- 2 large Calamansi
Peel mango; remove the flesh and set aside.
Zest both calamansi (just the greeny part of the skin only). This can be a little tricky as the fruit is small. After zesting, extract the juice as well.
Mix the sugar, water and calamansi together, stir until the sugar has somewhat melted.
Add into blender the mango flesh as well as the mixture. Blend it to a fine purée (about 20s on medium speed).
Sieve the purée into a freezer container & put into the freezer. (Alternatively you can also use a good zip-lock bag to contain the purée, makes it easier to shake the mixture later during the tedious “break-up” routine). You now have liquefied sorbet!
For the next 4 hours (here comes the tedious routine!), every half hour, remove the sorbet from the freezer and give a good stir (or shake the zip-lock bag as mentioned as alternative) before returning it into the freezer. In total you should do this routine 8 times on average but it is encouraged to do it a little more to get a finer texture (extend the timing accordingly). The last time, you will notice that the sorbet has become icy slush texture.
After the last cycle, freeze the sorbet a further 8 hours or overnight before it is ready to serve (or be eaten!)
Note: Sugar and water is of equal ratio. If you feel there is no need to use so much sugar (maybe the mango is sweet or you prefer it more tangy), reduce it accordingly. Calamansi is an option which you do not need to add if you do not like the taste, or you may use lemon or orange (with or without zest). Get creative!