What should we demand more of desserts than being without added sugar, raw, and full of vitamins? Mango season is on here in Dubai and hence also my ice cream maker busy for this quick and easy treat:
What to Buy
1 ripe mango
1 pinch vanilla
juice of 1 orange and 1 lemon
25 ml coconut milk
optional: agave, stevia or acacia honey
How to Make It
Peel the mango and cut the flesh off the stone (or is it called seed?).
Blend mango, the juices, coconut milk and vanilla to a smooth and silky cream and transfer in an ice cream maker to freeze.
Depending on volumes your sorbet should be ready within 10 -20 minutes.
Chef Gabi’s Tip:
Mangoes are high in Vitamin A, C and pectin, support digestion and alkalize. Fresh and ripe mangoes don’t even need to be sweetened, and their flesh pureed is smooth as silk. That’s why this sorbet always turns out picture perfect!
I have garnished my sorbet on this picture with freshly pureed raspberries (added a little lemon juice and a dash of agave or honey here), pistachios and fresh coconut. There is nothing better in my Dubai summer, seriously.
Discover the Flavors of Health. Wishing you all blessed Eid Holidays.
It is summer in Dubai, and by nature this means quite hot weather. This summer I have almost spent entirely in Dubai. And enjoyed it! One reason is a newly purchased, beautiful ice cream maker at home, all my pride, especially in this hot weather. Prefering sugar free, additive free food for myself I usually never eat ice cream or sorbet which is not home made. Because of the heat I currently do mainly sorbets at home. Delicious, pure fruit purees with no or very little agave syrup or acacia honey, depending on the sweetness of the fruits. Sometimes I just don’t add anything. Sometimes I add some spices too. It is ready in almost no time and such a pleasure to snack on!
See here how a basic healthy and pure fruit sorbet is made:
Choose a ripe and sweet fruit, my current favorites are pineapple or strawberries.
Wash, clean or peel the fruits, and puree them with a little amount of water. Just enough for the blade to take the fruits. Add agave syrup if necessary and a dash of lime juice to taste. For the pineapple sorbet I didn’t add anything. Often fruits are by nature perfectly sweet. Adding a little bit of pure vanilla to strawberries or a little bit of ginger to pineapple is a good idea but not a must. Try it if you like – the sorbets you see pictured here are pure and taste great as they are…. Strain. This is an option but I do it because the texture of the sorbet turns out much more smooth. Beauty tip: The leftover in the sieve, especially pineapple or strawberry, makes a great face mask, mixed with natural yoghurt 🙂 Pour the strained fruit puree into the ice cream maker and turn it on. Depending of the volume you make this can take from 10 minutes to 30 minutes. Then the sorbet is ready to serve!
I often or always make more than I can consume in one go. Hence I store my sorbet in a small container in my freezer. Ready to take out any time. By the way …. pictured below is one of the rare occasions I ordered “normal” sorbet in a restaurant. It was on a trip abroad. I especially loved the inspirational text on the placemat. So true.