October 25, 2010: Chris’s Mango-Apple Sorbet

October 25, 2010

Last Thursday, when I had dinner with Chris and Sara, Chris made a dessert that was simple, yet spectacular. I am always looking for desserts that are healthy, colorful, tasty, and light. Chris was hitting all the bells with his Mango-Apple Sorbet. He improved an existing recipe by adding the Gala apple. I tweaked his recipe by adding wine and knocking down the sugar somewhat.

Chris’s Mango-Apple Sorbet

  • 1 C. Sugar
  • 3/4 C. H2O
  • 1 Mango
  • 1 Gala Apple
  • Juice of 1 Lime (2 Tblsps.)
  • 1 Shot (1 oz.) white or red wine (Optional. Red wine gives sorbet a pinkish color)

Simple Syrup
Combine both the sugar and water in a saucepan over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from heat and let cool to room temperature.

Peel and cube the mango and apple. Don’t worry about the size of chunks as it will be pureéd. You should have more mango that apple. 60/40 or 75/25 mango to apple. The best way to judge is to use a scale. Combine only 1C. cooled syrup (you will have about 2 Tblsps. left over-use for your next sweet cocktail or dessert) and the fruit, and lime juice in a food processor or blender. Blend it until it is smooth. Cover the mixture and put it in the fridge until is cold.

Chris uses a VillaWare Ice Cream maker, model No. 5100. Set it to low speed and poor the mixture into the freezer bowl. After about 5 minutes, set it to high speed. High speed makes a softer ice cream or sorbet. Let it run like that for 20-25 minutes. When done that was done the mixture was like a cold thick apple sauce. Transfer it to a freezer safe bowl or tupperware. Put it in the freezer for 20-30 minutes, if you want to serve it that evening. OR just leave it in the freezer.

I don’t have Chris’s electronic ice cream maker. I have an old fashioned crank style, so I did a slow continuous 5 minute mix followed by a vigorous 30 seconds ever other 30 seconds for 15 minutes. I also put part of the mix directly into a bowl (without the ice cream maker step), and that bowl went into the freezer, and that turned out just fine, so I surmise the ice cream making step is there only to accelerate the freezing process.

Obviously, the freezing takes time. I recommend making a day ahead of time to make sure that the sorbet is frozen before you need it.


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