Tidings Cooking Challenge – Mango Sorbet in a Citrus Bowl

By / Food / July 24th, 2009 / 2

Welcome to Tidings’ Cooking Challenge! Every month we’ll offer a recipe for you to try. You can follow the recipe exactly or vary it however you would like. Then, post a comment below — a short descriptive paragraph (up to 150 words).

This is the perfect dessert for a hot summer day. Cool, refreshing and slightly sweet, you have the option of using your favourite store-bought sorbet or making your own. The citrus bowls take almost no time to prepare. All you need is a sharp knife or a mandolin to make paper-thin slices. The recipe actually allows for enough extra citrus for you to pick out the prettiest slices and save the rest for another use.

I decided to save myself the effort and, instead, cut thicker slices. I liked the idea of having a slightly more substantial slice of fruit to bite into. One word of caution: the mango sorbet recipe calls for up to 1 cup of sugar syrup to be added to the mango purée, you should make sure you add it to taste. The mangoes I used were very ripe and needed only about 4 teaspoons of sugar syrup. Both the citrus bowls and the mango sorbet can be made up to 1 week ahead. Just be sure to cover them well with plastic wrap.

Citrus Bowls     

Makes 6

1/2 cup each sugar and water

2 lemons

2 limes

2 oranges

1. In a small pot, bring sugar and water to a boil, stirring occasionally. Let cool completely.

2. Cut lemons, limes and oranges into even paper-thin slices.

3. Line 6 bowls with plastic wrap. Dip the prettiest slices into the syrup, lift to drain and place it in the bowl. Overlap each slice to snugly line the bottoms and sides of bowls. Save any leftover syrup and citrus slices for other uses.

4. Wrap citurs bowls in plastic wrap and freeze until firm, at least 2-1/2 hours. Once frozen, work quickly to gently lift the frozen citrus bowl from the mould, peel off the plastic wrap and place each one on a dessert plate. Fill with Mango Sorbet. Garnish with mint and serve.

Mango Sorbet

Makes 1 litre

1-1/4 cups sugar

1 cup water

2 ripe mangoes

2 Tbsp lime juice

1. In a small pot, bring sugar and water to a boil, stirring occasionally. Let cool completely.

2. Peel mangoes, cut flesh from pits, then cut into chunks. In a blender or food processor, combine mango and lime juice until a smooth purée forms. Blend in sugar syrup.

3. Freeze mango mixture in an ice cream maker according to manufacturer’s directions until softely frozen. Or if you don’t have an ice cream maker, pour the mixture into a shallow pan, place in the freezer and stir it occasionally as it hardens to desired consistency.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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