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Directions: How to Cook Indian Mango Sorbet
Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours. The recipe comes from the recently published "Quick and Easy Indian Vegetarian Cookery" by Sandeep Chatterjee. BBC Books, 1992, $16.95.
Put 150 g sugar in a small saucepan with 150 mL water. Stir until the sugar has dissolved then simmer briskly 3 to 4 minutes to make a syrup. Remove from the heat and chill. When it is cold, add it to 275 g ripe mango pulp, together with the juice of 1 lime and a third of a tablespoon of ground cardamom.
Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time.
Serves 4 to 6.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald 1/12/93.
Posted by Stephen Ceideberg; February 18 1993.
Recent comments and reviews for this recipe:
| savannah writes:|
Posted on 23 Apr 2008, 20:09 ET
| boquisha writes:|
its sounds yummmmmyyyyyy. savanna dnt no wat she tlkn bout
Posted on 18 Nov 2009, 09:25 ET
| t44y writes:|
feels soo damm yummy
Posted on 06 Apr 2010, 07:33 ET
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