Guadeloupe · Antillean
Julie Mango Sorbet
Ripe mango churned with lime and cane syrup into a sorbet that tastes of August.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 6
- Difficulty
- Easy
- Course
- Dessert
Ingredients
6 servings
- Ripe mango flesh1 kg
- Cane syrup150 ml
- Lime juice60 ml
- Dark rum (optional)20 ml
Preparation
- 1
Blend the mango with syrup and lime until completely smooth.
- 2
Chill the base thoroughly.
- 3
Churn, adding the rum near the end, then freeze for two hours.
Nutrition
Nutrition per serving · Calculated
- calories
- 168 kcal
- protein
- 1 g
- carbs
- 41 g
- fat
- 0.4 g
- fiber
- 2.2 g
- sugars
- 37 g
- sodium
- 6 mg
The ingredient behind this recipe
Mango
Caribbean PantrySummer measured in varieties: Julie, fil, Bombay, doudouce.
- Origin
- South Asia, naturalised across the Antilles
- Flavour
- Honeyed, resinous, floral with a bright acidity when green
- Calories / 100g
- 60 kcal
- Seasonality
- May to September
The story behind this ingredient
Each island keeps its own mango vocabulary. Green mango becomes chow and chutney; ripe mango becomes sorbet, jam and childhood memory.
This ingredient means something to them
Nadège Pierre
Guadeloupe · Pastry and rum desserts
“Rum in a cake should whisper, not shout.”
Meet the chefMore recipes with this ingredient
Caribbean Culinary Ecosystem