Dessert Italian

Mango sorbetto

Name: Mango sorbetto
Prep time: 25 min
Total time: 25 min
Yield: 1 kg
Cuisine: /italian
Ingredients: 400 g (14 oz) mango flesh; 380 g (13 ½ oz) filtered water; 2.5 g (1⁄8 oz) carob bean powder; 220 g (8 oz) caster (superfine) sugar

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25m

1 kg

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by delicious. team

delicious. team

Nov 20, 2017

Who doesn’t love mango? It has to be one of the most popular flavours and there’s nothing more exciting than when the weather starts to get warm and you see mangoes appearing at the grocery stores. It’s a sign that the most fun time of year has arrived. This recipe is an edited extract from Pidapipo: Gelato Eight Days a Week by Lisa Valmorbida, $39.99, Hardie Grant, out December 1st.

400 g (14 oz) mango flesh
380 g (13 ½ oz) filtered water
2.5 g (1⁄8 oz) carob bean powder
220 g (8 oz) caster (superfine) sugar

Method

1.

Put the mango and water in a bowl and blend with a hand-held blender until smooth.
2.

Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.
3.

Gradually add the carob powder and sugar mixture to the mango mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 15–20 minutes, or until the mixture drops to 4 degrees.
4.

Turn on your gelato maker so it begins the freezing process.
5.

Pour the mixture into your gelato maker. Once the mixture reaches –4°C (25°F) (this should take about 30 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.