Nov 15 2011
Things have been rather glum around here as of late. Whine whine whine, blah blah blah, etc. Well, I’ve had enough of that crap already (as have you all, I’m sure!), so instead, I’m going to share a recipe (with no pictures until I unlazy myself… not that it’s an exciting looking food).
It’s been pretty hot here the last couple of days. Hot enough that we all start dripping with sweat the minute we set foot outside, anyway (prompting horrible shrieks of “I’m melting! I’m melting!”). The cats are a fan of the weather – they sit inside under the air conditioner all day, and they enjoy licking sweat off people, because they are disgusting like that. The dogs aren’t such huge fans – Gracie has been trying to bury herself frantically under piles of dirt, and Willie just lives in his little pond. It’s already over 40 degrees, and it’s not even summer yet. Heaven help us all.
Anyway, since it was rather warm, I decided to be kind and make the boy some Mango Sorbet. We had a couple of mangoes that were just past good eating, but not rotten, so I figured it would be best not to waste them. Now, I don’t know how good this recipe tastes, because I hate mangoes… but it looked pretty nice, and it’s damn easy.
You are going to need:
- Juice of one lemon
- Juice of half an orange
- Two mangoes
- 115g (1/2 Cup) Caster sugar
- 1 egg white, whisked
You will want to do the following:
1. Juice the lemon and orange. Mix the juice with the sugar.
2. Peel the mangoes, and put all the fruit into the blender. I find it easiest to cut off the cheeks, use the knife to make squares, and pull the fruit off piece by piece. Then just hack at the rest or mangle it with your fingers to get the fruit off. So long as you get as much of the fruit in the blender as you can, you should be fine.
3. Blend the mango into a smooth puree.
4. Combine the mango and juice/sugar mix.
5. Fold in the whisked eggwhite.
6. Churn in your ice cream machine. If you don’t have one, put the mix in a frozen bowl, and store in the freezer. Stir vigorously with a fork or something similar every 20 minutes or so.
7. When done, store in the freezer in a sealed container for up to one month.
Easy peasy lemon squeezy! Although mine would have been easier if the juicer attachment for my food processor hadn’t mysteriously vanished. Oh well. I guess mango is appropriate, because if the boy doesn’t try it soon I might just tell him where to go!