Mango trees grow all over Asia, even in the middle of urban Singapore. When in season, mangoes are used in everything from candy to pudding to ice cream. Here is a delicious sorbet recipe adapted from A Perfect Scoop by David Lebovitz, by Aun Koh, author of chubbyhubby.net Singaporean food blog.
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Ingredients:
2.2 pounds peeled and deseeded ripe mangoes, roughly diced
4.5 ounces grams sugar
5.4 ounces bottled water
8 teaspoons freshly squeezed kalamansi (a lime indigenous to Philippines) juice
2 tablespoons dark rum
Pinch of salt
Directions:
Combine the ingredients in a blender and puree until smooth (add more lime juice and/or rum to taste). Chill the mixture then freeze it in your ice cream machine.
Servings: Makes one quart.
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