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Mango Sorbet


Source: Outdoor Entertaining
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 Reviews:  2   Viewing: 1 - 2  
Rating: 2
by: Gail, CO Reviewed: 06/09/2008
The final texture of this sorbet is too icy. The mixture also freezes SOLID in the freezer so it took about 15 minutes before even an ice cream scoop could begin to push into it. I did not like it as a sorbet but plan to use the remainder for fruit smoothies and frozen fruit margaritas/daiquiri's this summer. I am still searching for a creamier mango sorbet that comes out of the container much like HagenDaaz.
12 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Julie, NY Reviewed: 05/14/2008
I haven't tasted the final frozen product, but the liquid mango puree was really tasty! One recipe oversight that I thought should be mentioned... Mango flesh is very fibrous, especially near the pit. After tasting the cooked and sugared puree to see if more lemon juice was needed, I discovered that although it had a great flavor, the texture had a little to be desired. I simply poured the mixture through a sieve thus removing the unsavory tough fibers. It worked like a charm. I also used the juice from one whole fresh lemon (probably more than the recipe called for but I didn't measure.) Since my mangoes were very ripe and almost too sweet, the extra lemon juice added more dimension to the flavor and counteracted the sweetness. Overall, the recipe was easy and I am looking forward to trying more cooking.com sorbet recipes as the weather gets warmer.
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 Reviews:  2   Viewing: 1 - 2  
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