No wonder mango is the most widely consumed fruit in the world. The tender flesh is sweet and exotic, a blend of pineapple and ripe peaches. The scent is a fascinating blend of pine forest and tropical jungle.
Mangos ripen after harvest. For ripe fruits, look for a mango that yields to light pressure next to the stem. Avoid people with loose or wrinkled skin. When ripening at home, avoid direct sunlight and leave at room temperature for 1-3 days. Alternatively, place two or more mangoes in a loosely sealed paper bag for faster aging. When ripe, refrigerate in a plastic bag for up to 3 days. Recently, I have had great success with the suprana mango variety. They are the perfect texture right from the produce aisle shelves without the need for additional aging.
Due to the warm climate, ice cream makers need to be up and running. I like this mango-centric sorbet.
Yield: 8 servings
1/2 cup of water
1/2 cup sugar
3 large or 4 medium mangoes, about 3 lbs, peeled and diced
1 Lemon juice, preferably Meyer lemon
1 orange juice
Options for Offering: Shortbread Cookies
1. Put water and sugar in a small saucepan. Bring to a boil over high heat. Boil for 2 minutes. Please cool.
2. Batch puree mango with a blender or food processor with metal blades. The fruits should be lump-free and smooth. Add chilled sugar syrup, lemon juice and orange juice. Turn until they join.
3. Process with an ice cream machine according to the manufacturer’s instructions.
4. Transfer to a container. Cover and freeze for at least 5 hours or up to 1 week. Put it in the fridge and soften it a little 15 minutes before. Serve with shortbread cookies if needed.
Source: “Daily Cooking with Melissa’s Organic Products” by Kathy Thomas (Wiley, $ 29.95)
Cool off this summer with Mango-Citrus Sorbet – Orange County Register Source link Cool off this summer with Mango-Citrus Sorbet – Orange County Register