Mango Sorbet is Not An Experiment
I think I've definitely cracked it, the recipe for Mango Sorbet. I've repeated it often enough (and I'm eating some riiiight now, yum) that I can declare this recipe repeatable. And it's very simple, just two ingredients!
Ingredients:
* 3 fresh mangos
* 7 tablespoons Natvia
Instructions:
1. Chop up and puree the mangos
2. Mix in the Natvia until it is dissolved in the mango puree
3. Process in ice-cream machine.
Some of you may be wondering what "Natvia" is. It's a non-sugar sweetener which is a mix of Erythritol and Stevia. The Erythritol is the important part for the ice-cream making. That's what does the magic with the freezing temperature of the mixture, which prevents it from turning into a solid lump of ice. So why am I not just using straight Erythritol? Because I can't get Erythritol at the supermarket, but I can get Natvia at the supermarket! It's Australian-made, and it's sitting there on the sugar-substitutes shelves, next to the Splenda and the Equal and all the other stuff. For those of you not fortunate enough to live in Australia, you may have to track down Erythritol yourselves; you'll likely find it in a health food store.
So why use Erythritol (or Natvia) instead of sugar (which most sorbet recipes use). Not just because it's low-calorie (which is a bonus), but because you use less of it, which means the mixture isn't overpoweringly sweet. Most sorbet recipes add lemon juice for this reason, in order to cut down the sweetness. But I think it's nicer if you don't have the need to add lemon juice at all. Just pure mango-y goodness.
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Ingredients:
* 3 fresh mangos
* 7 tablespoons Natvia
Instructions:
1. Chop up and puree the mangos
2. Mix in the Natvia until it is dissolved in the mango puree
3. Process in ice-cream machine.
Some of you may be wondering what "Natvia" is. It's a non-sugar sweetener which is a mix of Erythritol and Stevia. The Erythritol is the important part for the ice-cream making. That's what does the magic with the freezing temperature of the mixture, which prevents it from turning into a solid lump of ice. So why am I not just using straight Erythritol? Because I can't get Erythritol at the supermarket, but I can get Natvia at the supermarket! It's Australian-made, and it's sitting there on the sugar-substitutes shelves, next to the Splenda and the Equal and all the other stuff. For those of you not fortunate enough to live in Australia, you may have to track down Erythritol yourselves; you'll likely find it in a health food store.
So why use Erythritol (or Natvia) instead of sugar (which most sorbet recipes use). Not just because it's low-calorie (which is a bonus), but because you use less of it, which means the mixture isn't overpoweringly sweet. Most sorbet recipes add lemon juice for this reason, in order to cut down the sweetness. But I think it's nicer if you don't have the need to add lemon juice at all. Just pure mango-y goodness.
This entry was originally posted at https://kerravonsen.dreamwidth.org/1103415.html. (Comments
) Respond here, or respond on the Dreamwidth post, as you prefer. You can use your DW login or OpenId there.