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Main Ingredients | Mango puree, Birds eye chillies |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 7-8 hour |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Mango and Chilli Sorbet
- 2½ cups Mango puree
- 1 teaspoon Birds eye chillies
- 1 cup + 1 teaspoon Castor sugar (caster sugar)
- 65 grams Liquid glucose
- Juice of 2 lemons
Method
- To make the syrup, heat 180 ml water along with the castor sugar and glucose in a non-stick pan. Bring to a boil and simmer for three minutes. Remove from heat and cool.
- Take 200 ml of the prepared syrup back in the pan and bring to a boil. Add the chilli, mix and remove from heat. Cool completely.
- Add the lemon juice, mix well and refrigerate overnight. Use the remaining syrup to prepare more batches of the sorbet.
- Pass the mixture through a fine sieve and churn in an ice cream maker. Freeze till set.
- Serve.
Nutrition Info
Calories | 998 |
Carbohydrates | 240.4 |
Protein | 3.5 |
Fat | 2.1 |
Other Fiber | Potassium- 930.7mg |
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