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Pistachio mango sorbet
🇧🇷Brazil
•View in original language
(Português)
5 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Mango palmer (2 pcs)4 cup
- Lemon1/2 unit(s)
- Pistachio1/2 cup
- Chop the mango into cubes, hit the blender until smooth.
- Add juice of 1/2 lemon. And put it in a jar that can go in the freezer for 3 hours.
- Remove from the freezer, scrape out the frozen pulp and blend again in a blender to break up the ice crystals.
- Return to the pot and place in the freezer for another hour. Hit the blender again.
- Add the pistachios and return to the freezer for 1 hour.
- Tip: I used the Palmer sleeve. But it could be anyone! Even the ones you have at the back of your house or around the corner) What matters is that it's very mature. If it is very fibrous, it can even pass through a sieve. But I highly recommend sticking with fiber to help your gut function, and help slow down the absorption of fructose (natural fruit sugar).
- Lemon juice adds acidity to the recipe. It could be any lemon. Tahiti, Rosa, Sicilian or even passion fruit.
- I used pistachio (but you can leave it without nut or replace it with Brazil nut, almonds, cashew nut, baru…)
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