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Author Notes: This had been inspired from a icy sweet Pakistani street food called "Gola Ganda", which is crushed ice topped with fruit juice or rose syrup. This version is inspired from my memories of consuming that treat on hot summer days in the markets of Karachi, my version of the memory is brought to life with recollections of the gorgeous Pakistani mangoes and their refreshing fragrant aroma , luxurious local roses and sweet tangy taste of guava which all lends well as use as a palate cleaner to a spicy meal or eaten as a sorbet on a sweltering day. - My Tamarind Kitchen
Serves 4- 10 people, depending on portion
- 1.5 cups mango puree, either tinned Alfonso mangoes, or the pulp of 2-3 fresh Alfonso mangoes
- 1.5 cups Guava juice or Guava nector
- 1 tablespoon caster sugar
- 2 tablespoons liquid glucose
- 3-5 drops Rose essence
- 3-5 leaves of mint, chopped
- Add the ingredients (except the mint leaves and rose essence) and bring to the boil in a saucepan, skim any scum of the surface of the pan. Now at the liquid glucose.
- Take off the heat and add the mint leaves and rose essence. Allow to cool completely and transfer either into an ice-cream machine and follow instruction to make a sorbet.
- If not using an ice-cream machine, pour into a freezable shallow dish, cover and freeze until half frozen. Take out and whisk completely and return to freezer. Repeat at least 3-5 times and then allow to set.
- Serve either as a sorbet at the end of a hot meal or in between as a palate cleanser. Refreshing, fragrant and astonishingly delicious!
- This recipe was entered in the contest for Your Best Mangoes