| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 0g | 0g | 39g |
| sugars | fibre | protein | salt |
| 39g | 0g | 0g | 0g |
From the rocky shores of Maine arises an unexpected favorite, Mangosteen Sorbet. For someone as enamored with local seafood as I am, a fruit-based dessert may seem like a surprising choice. But therein lies the charm–just as the sweetest clams are discovered nestled in sandy seabeds, this delightful sweet treat emerges from the unexpected. With the refreshing balance of sweet mangosteen and tart lemon juice, this recipe is a bright and playful interruption to the comforting familiarity of seafood.
The Allure of Mangosteen
Lesser-known outside of its native Southeast Asia, the mangosteen fruit has a unique, pleasing flavor that lends itself beautifully to a sorbet. It lends a certain enigmatic allure to our Mangosteen Sorbet, a perfect blend of sugar, water, and lemon juice, underscored by the subtle afternote of vanilla extract. You can’t help but be transported to more exotic climes with each mouthful.
A Delicious Yet Healthful Beverage
As with my favorite New England dishes, there’s a certain element of healthfulness to this recipe beyond its obvious deliciousness. Mangosteen, the star ingredient of this sorbet, is known for its wealth of antioxidants and could contribute to healthy skin and a robust immune response. Plus, the infusion of fresh lemon juice provides an excellent source of Vitamin C.
Pairs Well With a Variety of Dishes
Despite my deep-rooted passion for New England cooking, particularly seafood, I find that our Mangosteen Sorbet pairs incredibly well with a variety of cuisines. The fresh, fruity sorbet complements the richness of dishes like Lobster Thermidor or seared scallops, and it adds a refreshing endnote to a meal of hearty clam chowder. As my daughters, Erin and Samantha, would confirm, it’s also just as splendid served by itself on a hot summer day!
The mint garnish adds that little touch of color and an extra hint of freshness, for those who want to enhance the tropical sensation. It’s optional, but highly recommended!
What You’ll Need
- 1 cup of sugar
- 1 cup of water
- 2 cups of fresh mangosteen juice
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of pure vanilla extract
- Mint leaves for garnish (optional)
Method
Step One
Begin by combining the sugar and water in a medium-sized saucepan. Place it over medium heat and stir occasionally until the sugar has completely dissolved.
Step Two
Once the sugar is dissolved, remove the saucepan from heat and let it cool completely. This should give you a simple syrup.
Step Three
While the simple syrup is cooling, take your fresh mangosteen juice, lemon juice and vanilla extract and pour them into a large bowl.
Step Four
When the simple syrup is cooled, add it into the bowl with the other ingredients. Mix everything together until it’s well combined.
Step Five
Transfer the mixture into an ice cream maker and follow the manufacturer’s instructions to churn it into a sorbet. If you don’t have an ice cream maker, you can also put the mixture into a flat, freeze-proof container and place it in the freezer. Stir it every 30 minutes until it achieves a sorbet-like consistency.
Step Six
Once your sorbet is ready, you can scoop it into dessert dishes. Add a few mint leaves on top if you wish, for garnish. The Mangosteen Sorbet is now ready to be enjoyed!
