The season for mangoes is coming to an end. My favourite variant , Gulab Khas had already bid adieu some time back and the only other variant which I am getting here in Kolkata is the 'Langa'. I love variants of mango with a sweet and tangy taste.
Most people in India love mangoes and consider mangoes to be the King of all fruits. I personally love them but I do love other fruits as well.
My mother particularly adored them and since she is very choosy I was quite happy with the dish even though I found it a little bit on the higher side of the sweetness meter but the tangy taste from lemon balanced it out .
I followed the recipe to almost a tee from Larousse Gastronomique and the result was outstanding with almost no ice crystals at all. It was the sugar syrup which prevents ice crystals and along with the lemon juice made it a perfectly refreshing delicacy. So even without a sorbetiere or ice-cream maker this recipe gave me smooth velvety sorbet.
1 kilogram mangoes which is peeled and gives 530gm mango puree (I used the Langda variety of amngoes)
250ml sugar (Make a syrup with 330gm sugar and 500ml water. Simmer it till it reaches 106 Centigrade and comes down to 250ml of sugar syrup. Takes 10 minutes 15 minutes or so)
Juice from 1 big lemon
Make the syrup and add a bit of lemon juice which prevents crystallization of the syrup. The recipe is particularly easy. Peel the mangoes and de-seed them and then blend the pulp and then strain it. Mix it with the syrup and juice of lemon and whisk well. Freeze it and scoop out delicious balls of mango sorbet.
Please note that I did not keep track of the exact amount of time it took me to make the syrup. I used a candy thermometer and when it reached 106 C and was bubbling away I switched it off but its definitely for 10minutes and a bit more.