Friday, 14 December 2007

Mango Ice Cream and Sorbet

Hi... I'm back!!! It feels like too long to wait to post this Mango Ice Cream and Sorbet. You know why?? Cuz this one really took me ages to enjoy *hahaha* I actually made 'em last week the day after "wedang ronde". It was supposed to be few hours as said in the recipe I got from someone's cooking blog but mine was taking me 2 days *hiks hiks hiks* It took me 1 day to wait just to beat it for 1st time, meanwhile the recipe said need to beat for at least 2 or 3 times to soften the ice cream. Aahhh.... I should've just bought a box from the shop or I should get an ice cream maker :p Lucky the sorbet is quicker, and they are more mangoish than the ice cream.

Any way, it finally done. Why did I choose to make mango flavour? Mango is in season *yay yay* Everywhere you go you see mangos... on the side street, at the supermarket and hip at the local markets everywhere. They are only Rp.5000/kilo. And even our customers send mangos to the office *hihihi*

Mango Ice Cream

Source: someone's cooking blog *sorry... I forgot :p (Modified by: me)


400 g Mango flesh, cut into small cubes and pureed

500 ml full cream milk
500 ml whip cream
6 egg yolks
200 g sugar
1/2 tsp salt


1. Whisk egg yolk with 25o ml of milk. Set aside.

2. Heat whip cream, remaining milk and sugar until start to bubbling. Turn off the heat.

3. Add in the egg mixture and salt. Stir thoroughly.

4. Heat again the mixture while keep stirring until it thickened. Turn off the heat.

5. Keep stirring to cool and then add in the mango puree.

6. Keep in freezer until it gets halfly frozen on the side then beat using mixer. Put back again to the freezer. Repeat until 2 or 3 times till you have reach your desired softness. Freeze overnight before serving.

Mango Sorbet
Source: Majalah Femina


250 ml drinking water
150 g sugar
850 g sweet mango flesh
100 ml lime/lemon juice


1. Mix water and sugar, heat until sugar has dissolved. Strain and let cool before put in the fridge.

2. Blend mango, lime/lemon juice and the above sugar syrup until puree. Transfer to a container and cover with plastic wrap.

3. Freeze for 2 hours until halfly frozen. Then using a fork to scrap the sorbet. Put back to the freeze for 6-8 hour before serving.

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