Summer is at peak. Along with heat and lots of humidity in Pak land, mangoes are in season. As a nation, I think we could live on mangoes forever, but this phenomenon is changing with time and generation. With a health and taste conscious generation mangoes need to be hidden in something healthy, light and tasty. So here is my recipe for mango sorbet, my answer to heat laden, electricity missing days of summer.
A sorbet is something between and icecream and a slush, made with water flavored with fruit and frozen like an icecream. I have made the sorbet using yogurt. I also added half a teaspoon of orange zest powder (which I made in winter, when oranges were available) for the additional zing. I think lemon zest would also enhance the flavor.
This dish is very versatile and very creative. You can add other fruits that complement mangoes. You can change the amount of sugar, you can even change the sweetener or may be remove it altogether.You can also increase or decrease the amount of yogurt. For a more mangoey flavor, add more mangoes. This is also an answer to those ripe mangoes that no one wants to eat and are not yet bad enough to be thrown away.
3 ripe mangoes, peeled and cubed
1/2 cup yogurt
Sugar or honey, to taste
Vanilla powder, a pinch (if required)
Put all the ingredients in a blender and blend until thoroughly mixed. Cool the mixture in the refrigerator for 4-5 hours. If you have an icecream maker, follow directions and turn the mixture into a frozen delectable mass or follow my directions if you don't own an icecream maker.
Put the mixture in the freezer for 3-4 hours or until it starts getting frozen on sides. Take it out and beat braking the frozen parts of the mixture. Repeat this after every 3-4 hours for about 4 times. At this point , the mixture will resemble a soft serve icecream. Serve it immediately or freeze again to harden.
Serve with diced mangoes, strawberries, bananas etc. You can also pour some strawberry syrup/sauce over it. If you are a laal sharbat aka Rooh afza, you can also pour a tsp or two over the sorbet. Or enjoy it alone without compromising the refreshing taste of this summer delight. It can mark the end of dinner, or can be dinner itself on those hot days when even the sight of food is unbearable :).