Ingredients with Measurements:
- 2 cups of ripe mango, peeled and diced
- 1 cup of pulque
- 1/2 cup of sugar
- 1/4 cup of water
- 1/4 cup of lime juice
- 1/4 teaspoon of salt
Special equipment needed:
- Blender or food processor
- Ice cream maker
Step-by-step instructions:
1. In a small saucepan, combine the sugar, water, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool.
2. In a blender or food processor, puree the mango until smooth.
3. In a large bowl, combine the mango puree, pulque, lime juice, and cooled sugar syrup. Mix well.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
Makes about 4 cups of sorbet.
Nutritional information:
Calories: 180
Fat: 0g
Carbohydrates: 46g
Protein: 1g
Sodium: 75mg
Substitutions for ingredients:
- You can use any other ripe fruit instead of mango, such as strawberries, peaches, or pineapple.
- If you don't have pulque, you can use any other fermented drink, such as kombucha or kefir.
Variations:
- Add some chopped fresh mint or basil to the mixture for a refreshing twist.
- Use honey instead of sugar for a more natural sweetener.
- Add some chili powder or cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure the mango is fully ripe for the best flavor.
- If you don't have an ice cream maker, you can still make the sorbet by freezing the mixture in a shallow container and stirring it every 30 minutes until it's frozen.
- To make the sorbet smoother, strain the mango puree through a fine-mesh sieve before mixing it with the other ingredients.
Storage instructions:
- Store the sorbet in a covered container in the freezer for up to 1 week.
Reheating instructions:
- Let the sorbet sit at room temperature for a few minutes before serving to soften it.
Presentation ideas:
- Serve the sorbet in chilled glasses or bowls.
- Top the sorbet with some fresh fruit or whipped cream.
Garnishes:
- Fresh mint or basil leaves
- Chopped nuts, such as almonds or pistachios
- Shredded coconut
Pairings:
- Serve the sorbet with some fresh fruit or a fruit salad.
- Pair it with a glass of pulque or other fermented drink.
Suggested side dishes:
- Grilled fruit skewers
- Coconut rice
- Grilled fish or shrimp
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes before serving.
- If the sorbet is too soft, freeze it for a bit longer.
Food safety advice:
- Make sure the mango is fully ripe and free of any mold or bruises.
- Wash your hands and all equipment thoroughly before preparing the sorbet.
Food history:
- Pulque is a traditional Mexican alcoholic drink made from the fermented sap of the maguey plant. It has been consumed for thousands of years and was considered a sacred drink by the Aztecs.
Flavor profiles:
- The sorbet has a sweet and tangy flavor from the ripe mango and lime juice, with a slight bitterness and earthiness from the pulque.
Serving suggestions:
- Serve the sorbet as a refreshing dessert on a hot summer day.
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Region: Mexican