Culture Street

Food

Mango and Banana Sorbet

On May 2, 2014

Mango Sorbet
Preparation time: 10 minutes
Cooking time: 5 minutes
Refrigeration time: 1–2 hours
Makes 1 litre (35 fl oz/4 cups)

Base ingredients
300 ml (10½ fl oz) water
450 g (1 lb) mango flesh
Dry ingredients
235 g (8½ oz) caster (superfine) sugar
5 g (¹?8 oz) sorbet stabiliser (optional)

Mix the sugar with the stabiliser, if using. Heat the water in a saucepan over a low heat.
Add the dry ingredients in a steady stream, stirring until the sugar has dissolved. Transfer
to a container and refrigerate for 1–2 hours.
Purée the mango in a blender or food processor with the syrup.
Churn in an ice-cream maker according to the manufacturer’s instructions. Serve
immediately or store in the freezer.

Banana Sorbet
Preparation time:10 minutes
Cooking time: 5 minutes
refrigeration time:1–2 hours
Makes 1 litre (35 fl oz/4 cups)

Base ingredients
400 ml (14 fl oz) water
2½ tablespoons lemon juice
350 g (12 oz) banana flesh (about 2 bananas)+ 1 banana
Dry ingredients
210 g (7½ oz) caster (superfine) sugar
5 g (¹?8 oz) sorbet stabiliser (optional)

Mix the sugar with the stabiliser, if using. Heat the water in a saucepan over a low heat.
Add the dry ingredients in a steady stream, stirring until the sugar has dissolved. Add the
lemon juice. Transfer to a container and refrigerate for 1–2 hours.
Purée the 350 g (12 oz) banana in a blender or food processor with the syrup.
Churn in an ice-cream maker according to the manufacturer’s instructions. A few
minutes before the ice-cream maker reaches the end of its cycle, dice the extra banana
and add to the sorbet to give the mixture a little more texture. Serve immediately or store
in the freezer.

Recipe and images from Argentinian Street Food by Enrique Zanoni and Gaston Stivelmaher, published by Murdoch Books, $29.99, out now.

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