Few strands of saffron soaked in 2 tablespoons of water
1 to 2tbsplime or lemon juice
To make the sugar syrup
Combine 1 cup sugar and 1 cup water in a small saucepan. Stir over medium heat just until the sugar dissolves. Mix well and remove from heat. Let cool.
To make the mango sorbet
Wash, peel and cut mangoes into rough chunks; I got about 2 cups of mango pieces.
Place the cubed mangoes in a food processor along with sugar syrup, cardamom powder and saffron soaked in water (add the saffron infused water)
Blend in a food processor or blender until smooth and creamy; scraping sides in between.
Taste in between and adjust the sugar syrup and lemon/lime juice according to your taste. If the mangoes are not too sweet, you may need more sugar syrup.
Transfer to a freezer container and place in the freezer for about an hour.
After one hour, remove and break into chunks and process again in the blender. Repeat this a couple of times more to break the ice crystals that may have formed.
Return to freezer container.
Freeze thoroughly for at least 6 hours or even overnight.
Remove about 15 to 20 minutes before serving.
Enjoy decadent, scrumptious scoops of mango sorbet dotted with flecks of cardamom and infused with the exotic flavor and colors of saffron and beat the summer heat the tropical and healthy way.
Amount of sugar syrup depends upon the sweetness of the mangoes.
Use leftover sugar syrup to make drinks or in desserts.
You can use fresh, tinned or frozen mangoes. If tinned, drain the syrup completely.
For a quicker sorbet, chill all the ingredients before making.