Want a tropical and refreshing sorbet? This mango-corriandre sorbet combines the fruity sweetness of mango with the herbaceous freshness of coriander. Perfect for a sweet and original break!
Ingredients :
- 2 very ripe mangoes (about 400 g of flesh)
- 80 ml of water
- 80 g of sugar (adjust according to the softness of your mangoes)
- 1 small handful of fresh coriander leaves
- 1 tablespoon of lemon juice
- 1 pinch of salt (optional)
Preparation :
- Prepare the mangoes
peel and find the mangoes, then cut them into pieces. Place them directly in a blender or a blender. - Prepare the syrup
heat the water and sugar over medium heat in a small saucepan. Stir until complete sugar dissolution, then lets cool. - Mixes all the ingredients
adds the coriander leaves, cooled syrup, lemon juice and a pinch of salt in the blender. Mix everything until you get a smooth texture. - Pour into the Ninja Creami container
transfers the preparation in the Ninja Creami container by ensuring that you do not exceed the Max Fill . - Freezers for 24 hours
place the container in the freezer and let it rest for at least 24 hours , so that the base is very solid before the turbine process. - Turbine with the Ninja Creami
Once the mixture is well frozen, place the container in the Ninja Creami and uses the "Sorbet" to obtain a smooth texture. - Respin option
If the sorbet is still too firm after the first cycle, launches the "Respin" . Add the equivalent of 30 ml of liquid (like water or mango juice) to help soften the sorbet and obtain an even more creamy texture.
My Personal Tip:
For a contrast of textures and flavors, this sorbet is delicious accompanied by a few pieces of fresh mango and a net of passion fruit syrup. You can also add grilled coconut shards for a little crunch.
Here is a sorbet as refreshing as Original, perfect for sublimating your Ninja Creami machine and surprising your guests with an exotic and herbaceous flavor!
