Guadeloupe · Antillean
Julie Mango Sorbet
Ripe mango churned with lime and cane syrup into a sorbet that tastes of August.
- Preparación
- 20 min
- Cocción
- 0 min
- Total
- 20 min
- Para
- 6
- Dificultad
- Fácil
- Tipo
- Postre
Ingredientes
6 raciones
- Ripe mango flesh1 kg
- Cane syrup150 ml
- Lime juice60 ml
- Dark rum (optional)20 ml
Preparación
- 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.
Nutrición
Valores por ración · Calculados
- calorías
- 168 kcal
- proteínas
- 1 g
- carbohidratos
- 41 g
- grasas
- 0.4 g
- fibra
- 2.2 g
- azúcares
- 37 g
- sodio
- 6 mg
El ingrediente detrás de esta receta
Mango
Caribbean PantrySummer measured in varieties: Julie, fil, Bombay, doudouce.
- Origen
- South Asia, naturalised across the Antilles
- Sabor
- Honeyed, resinous, floral with a bright acidity when green
- Calorías / 100 g
- 60 kcal
- Temporada
- May to September
La historia de este ingrediente
Each island keeps its own mango vocabulary. Green mango becomes chow and chutney; ripe mango becomes sorbet, jam and childhood memory.
Este ingrediente significa algo para ellos
Nadège Pierre
Guadeloupe · Pastry and rum desserts
“Rum in a cake should whisper, not shout.”
Conocer al chefMás recetas con este ingrediente
Ecosistema culinario caribeño