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  1. #1
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    Perota's Avatar
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    Mango sorbet and other ice creams

    Now it's full mango season. I went to Lotus yesterday there was a promotion at 40 Bahts / kilo, I never saw them so cheap . At this price I really wanted to buy a couple of kilos but what to do with them ? Jam ? Then I remembered a few month ago I inherited an ice cream maker that is still in the box. Later I checked on the internet the recipe for mango sorbet, it couldn't be more simple : mango, lime juice, sugar and water. So now the bowl of the ice cream maker is in the freezer for the night and tomorrow will be ice cream making day.


    Now I'm sure some of you have "improved" ice cream recipes, with the secret ingredient that makes all the difference. If you don't mind sharing, here is the place.

    If you have suggestion for other ice creams, don't hesitate to post your recipes either.
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  2. #2
    Thailand Expat cyrille's Avatar
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    Sorbet is not ice cream.

  3. #3
    Thailand Expat
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    Swensons!

  4. #4
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    Sorbet is lovely on a hot night. Add a liquer over the top.

    Also, used for years to clean the palate during a posh meal. I had it during my wedding and my dad thought it was the pudding!!

    You have a starter, then the fish dish, then the GRANITE (which is a palate cleaning little sorbet, usually lemon) then the hefty meat plate.

  5. #5
    Cool Cat
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    ^ We have that too, it's called "trou normand", apple sorbet plus calvados, a strong apple liquor.

    When I was a kid I used to spend my summer at the family farm. We used to buy a lot of fruits, to make jam mainly. But also with my grand dad, we used to store the fruits in big baril for them to rot. And in winter, when it was snowing and there wasn't much to do, we were making "moonshine" a bit like in america ;-) We used mainly to make prune and pear liquor. I don't think we can do that with mango, can we ?

  6. #6
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    Quote Originally Posted by Perota View Post
    We used mainly to make prune and pear liquor. I don't think we can do that with mango, can we ?
    Sure you can. Wine too.


  7. #7
    Philippine Expat Davis Knowlton's Avatar
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    Will have to look into the availability of an ice cream maker here, although I'm not optimistic. Would be nice as I'm getting sick of eating mangoes three times a day; ice cream would be a bit of a change. Trees in the garden are just loaded down - I can't keep up.

  8. #8
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    I could eat mango all day with coconut sticky rice and coconut sauce Luusssshhhhhhhhhhh

  9. #9
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    Love mangos but you can have to much of a good thing

  10. #10
    Cool Cat
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    Quote Originally Posted by Necron99 View Post
    Quote Originally Posted by Perota View Post
    We used mainly to make prune and pear liquor. I don't think we can do that with mango, can we ?
    Sure you can. Wine too.


    Great vid !

    I'll start with the ice cream and if I've still some mango left I may try to make some brandy :-)

  11. #11
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    I love Calvados. We have a rather rougher take on it here called Pomme. There are still little distillers going around the villages, take your apples or pears or whatever and he distills it there and then.

  12. #12
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    Everything's ready. I peeled the mango this morning. The sirup is cooling down in the fridge but the mango are so sweets I reduced by half the quantity of sugar. As soon as the sirup is cold, I will put everything in the food processor, add the lime juice and I will already have a first idea of how the sorbet will taste ...

    Then I will pass to my next project. Thanks to patsycat, my next sorbet will be green mango. Nothing more refreshing than a lime or a green apple sorbet. Green mango should be great too, lets try ...

  13. #13
    Cool Cat
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    So far it's not so successful. The fruits mixed with the lemon and the sirup tastes wonderful, it was difficult not to eat it right away, but the mix has been in the ice cream maker for more than one hour and what I have is just a chilled fruit shake :-(

    After reading a couple of forums, it seems my mistake was to put the mix in the ice cream maker right after going through the food mixer instead of letting it chilled in the fridge over night.

    Or maybe the temperature in the kitchen is too hot (no air cond)

    Anyway I still have plenty of mangos. Next try is the green mango.

  14. #14
    Thailand Expat misskit's Avatar
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    Is your ice cream maker a churn which you pack with ice?

    If so, did you put rock salt on the ice?

  15. #15
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    Quote Originally Posted by beerlaodrinker View Post
    Love mangos but you can have to much of a good thing
    I'm suspicious towards those whom shop for mangos in a supermarket during the height of the.
    Hints of Farang city slicker.
    Mai phen rai......

    Appreciate the creativity to produce a frozen dessert [homemade].

  16. #16
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    I thought sorbets were just mashing fruit up in water and sugar and freezing it. No need for an icecream maker.

  17. #17
    The Pikey Hunter
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    Quote Originally Posted by patsycat
    I thought sorbets were just mashing fruit up in water and sugar and freezing it. No need for an icecream maker.
    Yep. Make a 50:50 solution of sugar dissolved in water to form a syrup. Then add same quantity of fruit juice. Stick in the freezer and stir every 30 minutes. Break up the ice crystals when they form. After a few hours you will not be able to stir it anymore. Then just leave it in the freezer to continue freezing. Job done.
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  18. #18
    Cool Cat
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    Quote Originally Posted by misskit View Post
    Is your ice cream maker a churn which you pack with ice?

    If so, did you put rock salt on the ice?
    No. It's a bowl with a special liquid in the wall that you put in the freezer overnight but it works the same.

    Quote Originally Posted by Gerbil View Post
    Quote Originally Posted by patsycat
    I thought sorbets were just mashing fruit up in water and sugar and freezing it. No need for an icecream maker.
    Yep. Make a 50:50 solution of sugar dissolved in water to form a syrup. Then add same quantity of fruit juice. Stick in the freezer and stir every 30 minutes. Break up the ice crystals when they form. After a few hours you will not be able to stir it anymore. Then just leave it in the freezer to continue freezing. Job done.
    You're correct, the main difference between sorbet and ice cream is there is no dairy products in the sorbet. Sherbet is somewhere in the middle. The ice cream maker works the same for both, it stirs continually the mixture when it freezes to avoid the making of ice crystals. Instead of having to stir every 30 mn, the machine does it for you.

  19. #19
    Cool Cat
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    Quote Originally Posted by Rural Surin View Post
    Quote Originally Posted by beerlaodrinker View Post
    Love mangos but you can have to much of a good thing
    I'm suspicious towards those whom shop for mangos in a supermarket during the height of the.
    Hints of Farang city slicker.
    Mai phen rai......

    Appreciate the creativity to produce a frozen dessert [homemade].
    Lotus has a special promotion, today THB 39.0 / Kg. The fruits are ready to eat and in perfect condition. Later I went to the fresh market, they are more expensive and half of them are damaged. One has to be stupid not to take advantage of the offer.

    Same I buy the meat for my dog at Lotus, they have always some special offer, it's much better organized than Makro and not more expensive.

    To survive in the city takes certain skills ;-)

  20. #20
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    It does get hot here in the summer, circa 32 degrees. And to eat/drink a Colonel after a meal feels great.

    A Colonel is lemon sorbet with a hefty chug of vodka on top. In restaurants they charge a lot for it, but at home... Vladimir is your uncle.

  21. #21
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    Never could stand the word sorbet. Very tacky.

  22. #22
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    ^ Each to their own...

    Sorbet is good for me! No milk or cream so I can eat loads of it. Flavour of the fruit is more intense as well. However, I thought you could add egg whites for a smoother texture but apparently that turns it into a sherbet:

    what is the difference between ice cream, ice milk, gelato, sorbet, sherbet | A Big Slice

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