Spring is a brand new opportunity for new, lighter and fresher types of desserts. Oftentimes the compositions we were planning to make a year ago, but never found the time for, suddenly get a new chance. This particular feature, the mango-ginger-vanilla sorbet falls into this category. Last spring, I just never seemed to find the time for making this very simple dessert.
For sorbet or mousses, certain fruits don’t inspire me much, either their flavor lacks or the texture leaves much desired, but mango does not belong in this class. Its flavor and color is unashamed royal, right up there with apricots, cherries, black currants…. With these types of fruits, I do not like to add much in terms of other flavors, unless if they absolutely enhance instead of subtract and or confuse.
Mango does like to be combined with ginger, it brings a gently type of spicy heat to its natural sweetness. Vanilla enhances the tropical flavor complexity and essence of mango and ginger.
Getting it all together!
I prefer to use frozen mango puree produced in France or Belgium. These products consistently provide me the results I am after. If you use fresh, ensure that the mangos are at their peak of ripeness to provide a very flavorful sorbet. It is best to make the syrup-excluding the mango a day ahead and let it mature in the refrigerator for a sorbet with a perfectly smooth texture. The following day add the mango puree and churn.
The décor and what the mango sorbet is resting on is on my site here
The chocolate caramel sauce recipe can be found on page 550 of On Baking-second edition
Mango Ginger Vanilla Sorbet
Yield: About 1.3 Qt (1.3 Lit)
|9 oz||(9 oz)||Water||270 g|
|1 Tablespoon||( ½ oz)||Finely grated ginger||15 g|
|½ Cup||(4 oz)||Extra fine Granulated sugar||120 g|
|1 teaspoon||(1 tsp)||pectin||3 g|
|5 Tablespoons||(2.5 oz)||Invert sugar||75 g|
|3 Cups||(24 oz)||Mango puree, refrigerator temp.||720 g|
|½ teaspoon||( ½ tsp)||Vanilla bean paste||2.5 g|
- Heat the water and ginger in a nonreactive saucepan to 50°F (110°C). Combine the sugar and pectin thoroughly and whisk into the heated water. Add invert sugar and bring to a boil for one minute.
- Remove from heat and wrap with plastic food wrap. After 15 minutes strain the ginger.
- Place in a refrigerator and mature overnight. The following day add the mango and vanilla bean extract. Check to ensure the density is 1.1333 or 17 Baume and churn according to ice cream machine’s instructions.
- Spread the sorbet into a frame and freeze until solid before cutting into desired shapes.
- Decorate and serve.