Comments on: Mango Sorbet a la Marketman

By: esquire

esquire — Thu, 10 Apr 2008 02:33:53 +0000

Thanks MM! Will check my freezer out

By: Marketman

Marketman — Sun, 06 Apr 2008 22:35:27 +0000

Emily, I used the mangoes available in the local market… no other reason. wysgal, if you are referring to the white mountain ice cream churner, it is brilliant.

By: The Steak Lady

The Steak Lady — Thu, 03 Apr 2008 06:00:12 +0000

this looks so heavenly MM!

By: wysgal

wysgal — Thu, 03 Apr 2008 03:29:47 +0000

Wow you actually have something as single-use ice cream maker (single use in that you can only do one thing with it … not that you would only use it once). I’d have to resort to ice-cream maker free sorbet … I like it icy anyway. =)

By: Emily

Emily — Wed, 02 Apr 2008 15:24:27 +0000

Is there any special reason – in terms of method – you chose carabao mangoes over “classic” Guimaras mangoes? Or is it just a question of taste?
I should try making this with the classic science experiment of ice cubes and salt to make “instant” ice cream! Too impatient to wait several hours e.

By: Marketman

Marketman — Wed, 02 Apr 2008 14:38:58 +0000

michelle, thanks for that, I will semi-freeze the fruit next time. Apicio, you may want to read this link to a NYTimes article from 16 years ago... if I am to understand it correctly, it is possible that my sorbet didn't have enough sugar and was indeed closer to a granite or granita that is more icy ad shard-like. The french sorbets apparently rely on a higher sugar content, and later some aditives to get that smooth "creamier" texture...

By: michelle

michelle — Wed, 02 Apr 2008 14:32:37 +0000

You can get smoother results by freezing the fruit first, before the blending step. Add just enough cold liquid (simple syrup, or sometimes I use skim milk, or water with a couple of Splenda packets, plus some kalamansi or lemon juice) to help the blender do it’s job. When it comes out of the blender it is practically a sorbet already, I don’t even use the ice cream maker anymore. Spoon into plastic containers and freeze to harden up some more.
You need a good quality blender with a strong motor to do this :)

By: Apicio

Apicio — Wed, 02 Apr 2008 14:18:12 +0000

Is not sorbet meant to be grainy that’s why they call it granita in Italian?

By: nikka

nikka — Wed, 02 Apr 2008 09:51:36 +0000

PiPer- Ice Cream’s #1 enemy is water in the mix. Instead of a smooth outcome, you’ll get ice.

By: Jasmine

Jasmine — Wed, 02 Apr 2008 07:39:02 +0000

I guessed right – it was an April Fool’s joke – nonetheless my heart skipped a bit. Marketman has been a ‘pipeline’ for most of us who live outside the Philippines. :)