Sunday, May 6, 2007

Mango Sorbet with Mango Sauce- For the love of Mango!

Somewhere I read that mangoes are the “food of Gods”. Wonder how lucky Gods are!! They can have this luscious and succulent fruit every day!!! And from my experience, this is the only fruit that can bring some sort of silent competition on the dining table, in our family. I have noticed this silent phenomenon with my parents, my brother and CJJ…. whenever a plate of ripe mangoes are diced and served, suddenly everyone on the table gets into a competitive mode and tries to fork the maximum number of pieces…. at that time it’s like a 100 meter sprint :) If I dust my memory board, there are lots of mango memories but the one floating on top is that of a mango tree that used to be center of attention in our front yard. The tree used to yield hundreds of unbelievably big mangoes, as big as a pineapple (yeah..I’m exaggerating a bit there ;) but we never got to eat atleast one as by the time it is ripe, and even before we could lay our hands on ‘em, all the worms and bees would have tasted it !! My parents tried using all sorts of pesticides but it was as though someone had cast an evil spell on it ! My mother even succumbed to all those superstitious belief that if one gets up early in the morning and shouts at the tree and beats the tree with a broomstick, then it will yield good mangoes next year! Hilarious, isn’t it ?? But yes, my poor mother did that and I don’t know whether the tree got scared of all the beating or we got lucky, we started getting atleast 4-5 edible mangoes every year, untouched by the worms and bees and they used to taste divine !! But two years back the inevitable happened, it was axed down.

This recipe is one of my favorite desserts as the basic ingredient is the sweet and yummy mango puree. I got this recipe from a true friend of mine, SM, who is an excellent cook and she never fails to impress me with her crowd-pleasing appetizers and desserts. And whenever I have served this dessert, I have been asked to share the recipe too. So thought I will share it with you all :)

Ingredients for Mango Sorbet:
  • 1 cup canned Mango Puree/Pulp
  • 2-4 tbsp powdered sugar OR to taste
  • 1 egg white
Ingredients for Mango Sauce:
  • ½ cup canned Mango Puree/Pulp
  • 3tbsp heavy cream
  • 2-3 tbsp powdered sugar
To make Mango Sorbet: Using the double boiler method, cook egg whites for 2 minutes, continuously whipping them. Mix this with mango puree/pulp and sugar, using a hand mixer, for 1-2 minutes and freeze it for 1 hour and again take it out and blend well with a hand mixer and keep it back in the freezer atleast for 4-6 hours or until it is frozen.

To Make Mango Sauce: Using a hand mixer, blend the mango puree/pulp, sugar and cream for 1-2 minutes and refrigerate for 12-24 hours before serving.

Serving Tips: Mango sorbet can be frozen in ice cube trays or any individual moulds. It can also be frozen in a small flat pan and use cookie cutters to make the shapes you want. While using cookie cutters, coat its sides with some butter or shortening so it’s easier to pull off the sorbet. Mango sauce can be either poured on top or to make it look a bit appealing to your guests, it may be drizzled or piped on the dessert plate by using a pastry bag; an alternative to pastry bag is using plastic bags, filled with mango sauce and push them to one corner and snip off a bit from that corner, to make a small hole and then squeeze the sauce and make any design of your choice.

Variations: The same mango sauce cane be used on a dollop of ice cream and it does give that extra ‘kick’ to your ice cream :)

A word of caution: Half cooked or uncooked egg is not recommended in general and for pregnant women in particular. Hence I personally do not suggest serving this to pregnant women, since the recipe calls for only double boiling the egg whites. Though uncooked egg whites are often used in mousse and meringues, the US Food & Drug Administration and the Centers for Disease Control and Prevention advise against eating any raw egg in any form. Read more here.

This is my entry for the blog event AFAM, guest hosted by Deepa and Meeta’s Monthly Mingle –Spring is in the Air.

Barbara of WinosAndFoodies is hosting a blog event, A TASTE OF YELLOW, to raise awareness of cancer in connection with the LIVESTRONG DAY and this is my entry towards a good cause. Read more about the event here.

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