Mango – rum sorbet
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
fresh, ripe mangoes
1/4 c. of cinnamon-flavored pancake syrup
2 tbsps. of lemon juice
3-4 tbsps. of rum
Make the sorbet :
How many mangoes you will need depends on how large they are. You will need six cups of mango puree though for the proportions of the rest of the ingredients to work. If you have more, or less, mango puree, just add or subtract to taste.
Cut the mangoes and scoop out the flesh. Cut into small pieces and place in the blender. Puree for about 30 to 45 seconds at high speed.
Add the rest of the ingredients and pulse the blender a couple of times just to blend the ingredients.
Pour the mixture into an air-tight container and freeze. You don’t need to do anything during the first 3 to 4 hours. After that, when the mixture starts to freeze, rake through — top to bottom and side to side — with a fork. Do this every 3 to 4 hours.
After 12 hours, the sorbet is ready to serve.
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mmm… looks masarap… ms.connie can i use ordinary pancake syrup like karo instead of using syrup with cinnamon flavor atsaka ano pong brand ng rum ang ginamit niyo… thanks a lot
karla, ordinary syrup will be fine.
rum – i use bacardi.
oohlala, sounds great, and easy too. Will definitely try this.. and then minus the rum for the kids.
Hi Connie! I’ve been reading you’re blog a lot this past few weeks and have tagged it na so i can access it anywhere:)
Anyway, usually i use any dark rum for adult desserts. Yummy, especially sa canonigo sauce! I was wondering, there’s this mango rum in the market. Do you think okay yun for your dessert or overkill na? Thanks!
chats, tama ka dyan. my kids said there was a “taste” and they asked for real ice cream hahahaha
filipina42, am not sure about that. it might make the sorbet too sweet…??
hi, i read ur recipe of chiffon cake some days back but cant seem to locate it now..please help. tnx
Mmmmm–ang sarap!
Hi. I just made halang-halang tonight. I think I have commented on what it means in Bisaya before, but it might have been lost during the time when you were having template/server problems. Halang-halang literally means spicy-spicy in Bisaya.
Thank you to your recipe, I was able to recreate one of the favorite dishes in my childhood. :-0
Here’s a recipe for an instant and inexpensive Mango Sorbet I’d like to share with you and your readers;
1 large mango ,peeled and deseeded
1/4 cup caster sugar or fine sugar
3 cups ice cubes
Process or blend all ingredients until smooth consistency and voila! A delicious Mango Sorbet! Enjoy!
hi connie! your blog is so helpful kasi super simple lang lagi the way you give it out..sa ibang sites kasi parang complicated. I check out your site whenever I’m not sure of my ingredients..very helpful. Keep on blogging!!!
Good Day Connie!
I love this recipe. Hehe it reminds me of what I did before when I threw a movie-night dinner with my friends at my home. Of course we all are familiar with rootbeer float right? So instead of doing the usual – frozen mug, rootbeer and vanilla ice cream, I made a rootbeer and coffee granita. I did the exact method as you did in making the sorbet but since rootbeer and coffee is too loose, it’ll not be as smooth as your sorbet still delicious though. Then I just put softened vanilla ice cream on top with pistachio nuts!
“movie-night dinner with my friends at my home”
My gosh, we haven’t done that in over a year. And pistachio nuts on vanilla ice cream just sounds heavenly!
I bet your Mango- Rum Sorbet recipe would be perfect for smoothie.
Do you have a recipe for sorbetes or “dirty ice-cream”? I’ve read that the only difference is that sorbetes is made with coconut milk instead of milk. I’ve been searching for a recipe with no luck.
Home-made ice cream maker: You’ll need two containers with tight lids — one big and one small. The small container has to fit inside the big container. Put your ice-cream mixture inside the small container replace the lid. Then place it inside the big container; center it, so you can put ice in the space around the small container. Then ask the kids to roll it around the table…. fun time. You can also do it the adult way and stir it, then you won’t need lids except for when you put it in the freezer.
The more ice, the better — so if you can find a really big container to put your small container in, the quicker it will be for your mixture to solidify.
Have fun!!!
I am a new mom and wife, and is very much eager to learn how to cook. I just want to know what is the difference between a light soy sauce from a dark soy sauce. And can you please recommend a brand of those which I can buy? Thanks!