Mango Sorbet with Campari
Mango sorbet with Campari is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 ripe mangoes
- 10 sheets of white gelatin
- 2 lemons (juice and zest)
- 4 egg yolks
- 4 tbsp powdered sugar
- 2 packets vanilla sugar
- 10 tbsp Campari
- 1 tbsp chopped pistachios
- mint for garnish
- Campari for garnish
Instructions
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1.
Soak the gelatin in cold water.
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2.
Peel the mangoes, reserve 12 small slices for decoration, cut off the rest and puree with lemon juice.
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3.
Whisk the egg yolks with powdered sugar and vanilla sugar until frothy, then fold in the mango puree, lemon zest, and Campari.
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4.
Squeeze out excess water from the gelatin and dissolve it in 2 tbsp water over low heat in a small saucepan, then stir into the mango mixture.
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5.
Fill six dessert molds (about 125 ml each) with the mango mixture and refrigerate for at least 4 hours.
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6.
For serving briefly place the molds in hot water, then pour out, sprinkle with pistachios, and arrange on a plate with mango slices and a splash of Campari.
