Mango sorbet
Votes: 2
Time: 5 hours 25 minutes
You can make a delicious mango sorbet without spending any money on fruit. Mango nectar with pulp makes a wonderful substitute. Add a squeeze of lime juice to balance the fruity sweetness and a spoonful of vodka to give the sorbet a pleasantly smooth texture. The juice is first frozen in an ice cream maker and then completely set in the freezer. The resulting flavor is amazing and rich. Serve mango sorbet as ice cream or as part of other more complex desserts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp. mango nectar
- 1/4 cup sugar
- 1/4 cup lime juice with sugar
- 1 tbsp. vodka
We recommend
Recipes with similar ingredients: mango, lime juice, sorbet, vodka
Cooking the dish according to the recipe:
- In a large measuring cup, combine the mango nectar, sugar, sweetened lime juice, and vodka. Stir until the sugar dissolves. Refrigerate for 2-3 hours.
- Pour the mango mixture into an ice cream maker and freeze according to the manufacturer's instructions until the consistency of slushy snow. Then, freeze for 2-3 hours, or until the sorbet is set.
Exit: about 1 l.
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