Mango sorbet

Open half the mangoes, remove the stones and, with a spoon, remove the pulp.

Put the pulp into a bowl and, to prevent it from turning brown, sprinkle immediately with lemon juice; then pass through a sieve.

Calculate now 100 g of sugar for every 250 g of mango pulp.

Add the sugar to the mixture and mix thoroughly with a whisk until the sugar is completely dissolved.

Add vanilla sugar, mix again and pour the mixture into the bowl of the ice-cream maker.

Prepare the sorbet according to specific instructions of your device.

After the stipulated time, remove the ice from the freezer and serve in cups sorbet, modeled on balls with the special tool from ice cream.

Keep in mind that the sorbet melts rather quickly.

If you don't have electrical equipment, but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of the sorbetto formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

As regards in particular the sorbet, there is a different system to be taken if you do not use electrical appliances.

To consolidation occurred, shatters the ice block and bring you the ' shattered ' (or nuts if you have to shape the sorbet with proper divisors of tubs) in the Blender, reducing them in cream.

Then you embed a cream egg whites mounted to snow again and composed in the freezer for about 30 minutes, so they will consolidate again, but not harden too.

The sorbet is more mushy and watery, not inconvenience which is enough, given that the basic ingredients are liquid (water, juice, coffee or liqueurs).