Mango Sorbet

Sorbet à la Mangue

Serves 2

alt=“Mango Sorbet Summertime Dessert Homemade French Food Blog Healthy Homestyle Recipes From Le Menu Maison Bruno Gaget”


Whether you’re mixing up a French Sorbet, Italian Sorbetto or an American Sherbet this summer, these variations of frozen, low-cal desserts blend perfectly with fresh mangoes straight from the tree.  Packed full of vitamin C and folate, this juicy tropical stone fruit can also be savored in drinks, sauces and chutney or eaten in a raw state, anytime.


INGREDIENTS

1 generous sized ripened mango

alt=“Mango Food Blog French Healthy Homestyle Recipes From Le Menu Maison Bruno Gaget”

PREPARATION

•• To prepare the mango using a hedgehog cut, you must first remove the stone. •• Wide and flat, the stone rests on one of the two sides. •• In determining which side the stone is resting on, gently insert your knife until you can feel resistance from the center, then angle the knife slightly and cut into the mango and around the stone, dividing the mango in half. •• Remove the stone which is surprisingly large and well defined. •• Using the pointed tip of the knife, cut square cubes into the flesh of the mango, creating a hedgehog cut. •• Using a tablespoon, remove the small cubes from the skin and place into a medium sized mixing bowl. •• Blend the mango cubes using a hand-held blender until the mixture becomes a smooth paste. •• Place the mango sorbet in a container or dessert dishes of your choice and allow to freeze until hard, overnight.••

••Voila!••

alt=“Mango Hedgehog Cut Food Blog French Healthy Homestyle Cooking Recipes From Le Menu Maison Bruno Gaget”
Hedgehog Cut

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.