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Unread 05-15-2015, 04:28 AM
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Laura Laura is offline
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Default Mango Ice means Summer is Now

from the New York Times:

May is an in-between fruit month. Weíre tired of winter apples, pears and oranges, and summer stone fruits arenít yet in season, though some varieties are now available in California because of the hot winter. Itís a great time to think about mangos because the varieties that we find in the supermarket are in season. Most are imported from Mexico, Haiti and Central America, and some are grown in Florida.

It can take a few days for them to ripen, but when they do, they are sweet and juicy.
I had sorbet in mind when I brought home mangos recently. I wasted no time blending them with a lime syrup; I let the mix chill overnight, then froze it in my ice cream maker the next morning. (Sorbets are so easy.)

This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.
Then, I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet. I like it so much that Iíve been eating it for breakfast.

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Mango Lassi Ice

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fruit-based, mango lassi ice, mango lime sorbet, sorbet

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