Guadeloupe · Antillean
Julie Mango Sorbet
Ripe mango churned with lime and cane syrup into a sorbet that tastes of August.
- Préparation
- 20 min
- Cuisson
- 0 min
- Total
- 20 min
- Pour
- 6
- Difficulté
- Facile
- Type
- Dessert
Ingrédients
6 personnes
- Ripe mango flesh1 kg
- Cane syrup150 ml
- Lime juice60 ml
- Dark rum (optional)20 ml
Préparation
- 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
Valeurs par portion · Calculées
- calories
- 168 kcal
- protéines
- 1 g
- glucides
- 41 g
- lipides
- 0.4 g
- fibres
- 2.2 g
- sucres
- 37 g
- sodium
- 6 mg
L'ingrédient derrière cette recette
Mango
Caribbean PantrySummer measured in varieties: Julie, fil, Bombay, doudouce.
- Origine
- South Asia, naturalised across the Antilles
- Saveur
- Honeyed, resinous, floral with a bright acidity when green
- Calories / 100 g
- 60 kcal
- Saisonnalité
- May to September
L'histoire de cet ingrédient
Each island keeps its own mango vocabulary. Green mango becomes chow and chutney; ripe mango becomes sorbet, jam and childhood memory.
Cet ingrédient compte pour eux
Nadège Pierre
Guadeloupe · Pastry and rum desserts
“Rum in a cake should whisper, not shout.”
Rencontrer le chefD'autres recettes avec cet ingrédient
Écosystème culinaire caribéen