Components
- Two fully developed sleeves
- Broth made with half a lemon
Setup mode
- Remove the skin and slice the sleeves into medium-sized pieces. Place them in a baking dish and put it in the freezer—make sure the pieces are spread out to prevent them from clumping together once frozen. Freeze for a minimum of 4 hours, or overnight if you prefer to prepare them in advance.
- Take the sleeve out of the freezer and let it sit at room temperature for 10 minutes before using it to avoid damaging the processor and to help the ice cream reach the desired consistency more quickly.
- Put the frozen mango chunks into the processor, pour in the lemon juice, and begin using the pulse mode to break down the fruit. Continue pulsing at high speed until the mixture becomes smooth and creamy, resembling ice cream, which should take around 10 minutes. Halfway through, pause and stir the mixture with a spatula to ensure even blending. Although the process takes time, the longer you blend, the creamier the result will be. Serve immediately.
Note: Sorbet should be whipped just before serving, since refreezing will make it hard and cause it to lose its smooth texture.
Worn openly on the sleeve
Once frozen, place the sleeve pieces in an airtight bag and store them in the freezer for up to 3 months, saving space and ensuring you have ingredients ready for a quick dessert.
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