Mango sorbet

Mango sorbet

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

Mangoes came to Egypt from India in the nineteenth century. The climate of the Nile Delta proved to be very suitable for growing mango trees and Egypt became a major producer. The varieties grown include Hindi and Alphonse, both native to India, the very sweet Sukkary (‘sukkar’ means ‘sugar’ in Arabic) and Zebda, named ‘Butter’ in Arabic due to its texture. You will need an ice cream machine to prepare this sorbet.

Ingredients

Quantity Ingredient
330g sugar
500g fresh mango flesh

Method

  1. In a medium saucepan, combine 500 ml water with the sugar. Place over a high heat and whisk to dissolve the sugar. Reduce the heat to low and simmer for about 5 minutes.
  2. Remove from the heat and leave the syrup to cool completely for at least 1 hour in the refrigerator.
  3. In a food processor or blender, combine the mango and simple syrup and blend until smooth. Pour the ingredients into an ice cream machine and churn according to the manufacturer’s directions.
  4. Store in an airtight container in the freezer.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again