Spiced Mango Sorbet Cups
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About Spiced Mango Sorbet Cups
Sorbet is a wonderfully refreshing dessert that can be made with an array of fruits, and this Spiced Mango Sorbet takes it to the next level with a vibrant Indian twist. Juicy mangoes are blended with fragrant whole cloves, cardamom, and star anise, infusing each bite with a burst of exotic spices that perfectly complement the fruit's natural sweetness.
This recipe is not only fat-free but also a kid-friendly treat—ideal for cooling off during the hot summer months. Serve the sorbet in elegant cups for a delightful lunch dessert that’s as visually appealing as it is delicious. Enjoy a guilt-free, flavorful way to beat the heat and satisfy your sweet tooth!
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Recipe Time & More
Ingredients
- 2 Mango (cut into cubes. peeled)
- 1/2 cup Granulated Sugar
- 4 cloves Cloves (Whole, whole nos)
- 1/2 pods Cardamom (Elaichi)
- 1 Star Anise (whole)
- Lemon Juice (or lemon half lemon)
- 1 cup Water
- cup Dark Chocolate (or chocolate for melted tempered chocolate)
- Cupcake Moulds (silicone brush optional)
Garnishing
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Instructions
- For sorbet: Wash, peel and cut Mangoes into a cubes. Keep the cubes in airtight container and freeze it overnight.
- In a small saucepan, take sugar, cloves, cardamom, star anise, and water. Bring it to a boil.
- Reduce the heat to low, and cook for 10-15 minutes. Remove the syrup from the heat, let cool completely.
- Pour the syrup through a fine sieve into a bowl discarding the spices.
- In a blender, add chilled mango cubes, lemon juice and spiced sugar syrup blend until smooth puree.
- Keep the mix in airtight container and freeze until set.
- For chocolate cups - Melt chocolate in a double boiler method or in oven on low temperature. If using oven need to check it every after 5-7 seconds.
- Paint a thin layer of chocolate onto the inside of each cupcake mould.
- Refrigerate it for 10-15 minutes. Paint a second thin layer of chocolate on top of the first layer. Refrigerate the moulds for another 10-15 minutes.
- Repeat this process one more time if required. Carefully pop the chocolate cups out of the moulds.
- Serve chilled mango Sorbet in a chocolate cups as a dessert.
- Garnish it with the sprinklers, chocolate shavings or chocolate wafer rolls.
Recipe Notes
Additional Tips
- Infuse the whole spices (cloves, cardamom, star anise) in the sugar syrup and strain them out before blending with the mango to avoid gritty texture and ensure a smooth, aromatic sorbet.
- For an extra burst of freshness, add a handful of finely chopped mint or basil to the sorbet mixture before freezing; these herbs pair beautifully with mango and boost the vibrant flavors.
- To serve in a truly eye-catching way, hollow out small mangoes, freeze the shells, and use them as natural cups for the sorbet—this adds a fun presentation and enhances the mango aroma.
- If you want a creamier, less icy texture, stir the semi-frozen sorbet with a fork every 30 minutes during freezing to break up ice crystals, or blend briefly in a food processor just before serving.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 100kcal | Carbohydrates: 26g | Sugar: 25g
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
Looks so appetizing! Thank you for posting.
This is exactly what I was looking for!
Looks so flavorful! Thanks for posting.