The Book of Jones

Mango Sorbet:

• 7 mangos (~ 2L of puree)
• Juice of 4 lemons
• 1000 ml water
• 1000 g sugar
• A pinch of salt
• 4.5 tsp egg replacer + 4.5 tbsp water (equivalent of 3 eggs)

Recipe: Peel & pit mangos. Puree resulting flesh until it resembles pudding (about 1 minutes per blender-full). Mix water and sugar to form enough sugar syrup to equal half the volume of the mango puree (sugar syrup is approx. 1 gram sugar per 1 mL water). Add the sugar syrup to the mango puree. Juice the lemons and add the juice. Add a pinch of salt. Mix well.

Place this mixture in the freezer and let sit until ice starts to form. You should stir the mixture approximately every 30 minutes - the goal is to keep large ice crystals from forming, thus maintaining a smooth consistency.

Once the mixture resembles a slushee, add in the egg replacer mixed with warm water. You'll want to make sure the egg replacer is mixed very well and that there are no chunks floating around - I found that it was easiest to mix thoroughly by shaking in a jar. Otherwise it would still have a chunk or two on the bottom. Add this fake egg gunk into the sorbet slushee and stir until mixed. Place this concoction back into the freezer and let freeze overnight.

Yield: ~3 L (~ 3 quarts)

Active Time: 1 hr labor + 2 hours of hanging around

Ready after: ~12 hrs after you put it in the freezer

Comments: Turned out well. Froze a bit hard, but that might have been the placement in the upper right part of the freezer. I keep forgetting that that part is way too cold. Also, a tad sweet. The mangoes were super ripe, so I'm guessing this had something to do with it. Next time I'll reduce the sugar a bit and add more egg replacer - so the sorbet is smoother and less sweet. I might try making a non-vegan batch with real egg whites to see if that helps. My vegan sorbets thus far have been somewhat disappointing texture-wise.