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| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 124 | 0.3g | 0.1g | 31.8g |
| sugars | fibre | protein | salt |
| 31.0g | 1.5g | 0.7g | 0.01g |
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There’s something invigorating about the burst of flavors in Mangosteen Sorbet. Growing up in Texas, I have always been surrounded by a medley of vibrant tastes, primarily Tex-Mex. While those rich, hearty flavors are dear to my heart, there’s an undeniable charm in simpler, fresher ingredients. This sorbet is a delightful departure from the usual, marrying the exotic sweetness of mangosteen with a hint of citrus.
Fresh and Exotic Ingredients
For those unfamiliar with mangosteen, it’s a tropical fruit often referred to as the “queen of fruits.” Its creamy, sweet-tart flavor is unlike anything else—making it the perfect star of this sorbet. Combined with granulated sugar, water, fresh lemon juice, and zest, the result is a refreshing dessert that’s both sophisticated and straightforward. Healthline sings praises of this fruit’s antioxidant properties, which can be an added bonus to indulging in this dessert. What’s more, the refreshing citrus notes from the lemon juice and zest not only balance the sweetness but also add a zing that’s simply invigorating.
Pairing Suggestions and Similar Dishes
Mangosteen Sorbet shines on its own but also pairs wonderfully with a variety of dishes. Serve it as a palate cleanser between courses, or alongside a rich, chocolatey dessert, where its lightness can offer a delightful contrast. Think of desserts like lemon sorbet or even a well-made fruit salad – they’re all about showcasing fresh flavors in an uncomplicated manner. Another great pairing idea would be with tropical cakes or tarts that have a hint of coconut or pineapple.
Ultimately, what makes Mangosteen Sorbet so special is its simplicity and freshness. In a world where so much is often over-complicated, a recipe with just a few harmonious ingredients stands out. So give it a try, and transport your taste buds to a tropical paradise, one luscious spoonful at a time.
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What You’ll Need
- 4 cups mangosteen pulp
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
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Method
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Step One
Begin by preparing a simple syrup. In a medium saucepan, combine the granulated sugar and water. Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove the saucepan from heat and allow the simple syrup to cool to room temperature.
Step Two
While the simple syrup is cooling, prepare the mangosteen pulp. If you are using fresh mangosteen, remove the seeds and extract the flesh. You should end up with about 4 cups of pulp. If using frozen or canned mangosteen, ensure it is thawed or well-drained.
Step Three
In a blender or food processor, combine the mangosteen pulp, cooled simple syrup, fresh lemon juice, and lemon zest. Blend the mixture until it is smooth and homogenous.
Step Four
Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions, until the sorbet has a smooth consistency. This process usually takes about 20-25 minutes.
Step Five
Transfer the churned sorbet into a shallow, airtight container and place it in the freezer. Allow it to freeze for at least 2 hours, or until it is firm enough to scoop.
Step Six
When ready to serve, remove the mangosteen sorbet from the freezer and let it sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!
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