ABOUT THE RECIPE
If we counted all the days of the Summer, they would not be enough to try all the recipes contained in Bruce Weinstein’s The Ultimate Ice Cream Book. Published in 1999, the book is a comprehensive masterpiece of all the most loved ice cream recipes, including sorbets, granitas and much more; with classic or unusual flavors (such as chestnut, lavender and Earl Grey tea).
The food critic and writer Florence Fabricant made her own personal selection of the best recipes from the Ice cream cookbook, rewriting some of them and updating them with today’s tastes. Following seasonality and looking for a way to escape hot temperatures, this time we chose to publish the adaptation of the Mango sorbet, a vegan-easily-to-make recipe that will never disappoint.
1 cup sugar
2 ripe, ½ pound mangoes, peeled, pitted and diced
¾ cup water
juice of 1 lime
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
In small saucepan combine 1 cup of sugar and ¾ cup of water, and simmer until sugar dissolves. Remove from heat, and let the syrup cool to room temperature.
Combine cooled syrup, mango (peeled and diced) and lime juice in blender or food processor, and blend until smooth. Cover, and refrigerate until very cold.
Stir mixture, and then freeze in ice cream maker according to manufacturer's directions. Serve at once, softly frozen, or transfer to container and freeze at least 2 hours longer to harden.
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