Spiced Mango Sorbet with Pistachio Tuiles

Serves
serves 8-10
Time
2 hours

HELEN CATHCART

Look for ripe mangoes that yield easily to the touch, because they will have the most vibrant flavor to play off the warming spices in this refreshing sorbet from cookbook author Suzanne Zeidy.

Featured in: Lunch at the Desert's Edge

Ingredients

1 ³⁄₄ cups sugar
4 whole cloves
3 green cardamom pods, cracked
2 whole star anise
3 mangoes, peeled and pitted
1 large egg white
2 ¹⁄₂ tbsp. all-purpose flour
1 tbsp. unsalted buter, melted
6 tbsp. finely chopped pistachios

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Instructions

Step 1

For the sorbet: In a small saucepan, bring 1 1⁄2 cups of the sugar, the cloves, cardamom, star anise, and 2 1⁄3 cups water to a boil. Reduce the heat to low, and cook for 10 minutes. Remove the syrup from the heat, let cool, and then chill for 1 hour.

Step 2

Pour the syrup through a fine sieve into a blender, discarding the spices, and add the mango; blend until smooth. Pour into an ice cream maker and process according to the manufacturer's instructions. Scrape the sorbet into a container and freeze.

Step 3

For the tuiles: Heat the oven to 400° and line 2 baking sheets with parchment paper. In a small bowl, whisk the remaining 1⁄4 cup sugar with the egg white until frothy; stir in the flour and butter. Drop 1 teaspoon of the batter on a baking sheet and spread into a 3-inch circle. Repeat with the remaining batter, then sprinkle each circle with 1 teaspoon pistachios. Bake the tuiles until golden brown, 4 to 5 minutes. Transfer to a rack and let cool. Serve the tuiles with scoops of the sorbet.

For the sorbet: In a small saucepan, bring 1 1⁄2 cups of the sugar, the cloves, cardamom, star anise, and 2 1⁄3 cups water to a boil. Reduce the heat to low, and cook for 10 minutes. Remove the syrup from the heat, let cool, and then chill for 1 hour.
Pour the syrup through a fine sieve into a blender, discarding the spices, and add the mango; blend until smooth. Pour into an ice cream maker and process according to the manufacturer's instructions. Scrape the sorbet into a container and freeze.
For the tuiles: Heat the oven to 400° and line 2 baking sheets with parchment paper. In a small bowl, whisk the remaining 1⁄4 cup sugar with the egg white until frothy; stir in the flour and butter. Drop 1 teaspoon of the batter on a baking sheet and spread into a 3-inch circle. Repeat with the remaining batter, then sprinkle each circle with 1 teaspoon pistachios. Bake the tuiles until golden brown, 4 to 5 minutes. Transfer to a rack and let cool. Serve the tuiles with scoops of the sorbet.