Sorbet can be prepared using a variety of fruits. Very good, kids friendly and fat-free option in Summer season
Mangoes - 2 peeled, cut into cubes.
Granulated Sugar - 1/2 small cup
Whole Cloves - 4 nos
Cardamom pods - 1/2 inch
whole Star Anise - 1nos
Lemon juice - half Lemon.
Water - 1 1/2 small cup
For chocolate cups- Melted tempered dark chocolate
Silicone cupcake moulds Brush optional
For Garnishing - sprinklers, chocolate shavings or chocolate wafer rolls.
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.
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