Ingredients
- SORBET:
- 100ml mirin seasoning
- 1 ripe mango peeled and diced
- MANGO COULIS:
- 1 ripe mango peeled and diced
- juice of 1 small lime
- 30g caster sugar
- GARNISH:
- Fresh Strawberry, Raspberry & kiwi fruit. (or other fruits of choice)
- Icing sugar for dusting
- Shortbread cookie - optional
Method
- Bring the mirin to the boil with 100ml of water, boil down to syrup consistency (about 5 minutes), allow to cool.
- Peel and dice the mango, mix in the mirin syrup and blend until smooth.
- Pour the mango mixture into a shallow dish and place into the freezer for at least 12 hours or overnight. Stir it up a few times during the freezing period. OR use an ice cream maker to freeze it. OPTIONAL: you can also pour the mixture directly into silicone moulds, I used a half round mould.
- Place the coulis ingredients - Diced mango, lime juice and sugar into a small saucepan and cook on low to medium heat until the mango is soft. Blend until very smooth and then run the mixture through a mesh strainer to remove any mango fibres and ensure a very smooth coulis.
- Transfer to a small container and refrigerate over night.
- The next day - remove the sorbet from the freezer and allow to melt for a few minutes. Remove from the mould or using a wet spoon take a scoop of the sorbet and place on the Shortbread cookie if using or directly onto the plates
- Swirl some swirls of coulis onto the plate and top with the fruits you are using (i used strawberry, raspberry and kiwi fruit. Dust with icing sugar.
Product used in recipe
- Obento - Mirin Seasoning
