What is a summer without having to relish a few popsicles, especially with the kids? Come summer vacation and it kind of becomes a routine in our home to make one set after another, with help of little T now.
From the last few posts in this blog, it seems like we are having a mango overload at home. It is not really that way. I am cooking almost all day with the kids “hungry” almost every hour. The charm of having them home during summer! One month already went by and all the lists we had made are not even half done. Not sure what we are doing all day
It was T’s enthusiasm this time that we set to peeling mangoes and creating these things of beauty. She helped me during the entire time.
The lemon thyme I had planted last year is green and thick in my herb patch and I do love it way more than the regular thyme. The light lemony flavor makes it appropriate for desserts. I have posted an
Apple Pie with Lemon Thyme and Ginger.
I do miss the heaps of mangoes that defines summers in India. One variety after another arrive to last through those few months. One never runs out of mangoes or the variety. Sweet, sticky mango juice runs through the elbows for ever. Mangoes soaked buckets of cold water, piles of peels were fed to the cows, whistles were made with the mango stone after they had been licked clean and white…
this is how our summer vacation used to be back home.
This Mango Sorbet pops are light and lemony. No dairy is used. And they are bursting with flavors of lemon zest and thyme.
Adapt, create and make it your own. There are so many possibilities with mangoes!
Enjoy your summer…
Mango Sorbet with Lemon Thyme
Ingredients: makes 10 pops
- 3 large ripe mangoes
- a pinch of salt
- sugar/honey/any sweetener if needed
- 1 tablespoon lemon juice
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon, or as much as you want fresh lemon thyme
Note: You may use coconut milk or cream of coconut along with the mango puree if you want a creamy version of this sorbet.
Slice the mangoes and scoop out fruit from the skins.
Place the fruit in a food processor or blender and blend until smooth. At this point you may strain out the mango puree to remove any fiber.
If you strain out the puree, add the strained puree back in the blender/process. Add the sugar/sweetener, salt, lemon juice, zest and lemon thyme and blitz for a couple of minute, or until sugar has dissolved and you are left with smooth pureed mango.
If you want you may process the prepared puree in the ice cream machine. It is okay if you do not do this. Since it is a sorbet, there will be tiny crystals whatever you do and it is not a bad thing. I have just used my Blendtec to process until whipped.
Pour into a large container or tub or popsicle moulds and set in the freezer for at least 6 hours, preferably 8 or overnight.
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