November 23, 2009
About two months ago, 4-year old Argy told me how he hankered after his favourite fruit. Which one? I asked. Flamingo said he said earnestly.
Really? That's lucky, I thought. For a moment there I thought he was after mangoes and they were pricey at about $6 each. Flamingos, on the other hand, are in season year round.
Unfortunately I had little luck finding exotic wading birds, so we waited. Finally this week I made a move. Mangoes are in season and are awfully cheap - I bought them by the armful.
Take 5 or 6 medium-sized mangoes ...
.... and remove all the flesh.
Throw the lot in the blender and puree until nice and smooth.
Make a sugar syrup with about 1/4 cup sugar and 1.5 cups water. Warm gently in a saucepan over low heat until the sugar dissolves.
Throw in about 1.5 tablespoons gelatin and stir, stir, stir until it is completely dissolved.
Add the sugar syrup to the mango puree. Give it a good stir. Throw it in the fridge to cool down.
Place in a container and start to freeze it. After about two hours remove it from the freezer and give the mixture a good scrape and stir. Freeze again. Repeat the scraping process once or twice more and then leave the sorbet to freeze properly.
(Or use the lazy person's solution - an ice cream maker - as I have here)
Serve your sorbet. For the flamingo variation, consume whilst standing on one leg.
Filed under: Stand-back-and-throw meals