Thanks for the recipe. I have a similar one with just chocolate biscuits and whipped cream, which has got to have one of the highest "easy" to "yum" ratio of any dessert. In Australia it's called "Chocolate Ripple Cake" but in the US it's called "Snowlog". In that recipe, the biscuits are vertical with whipped cream in between them, rather than in layers. But I hadn't considered that something similar could be done with fruit in the mix as well. Do you whip the cream or not? We can't get graham crackers here, but I suppose Milk Arrowroot Biscuits would do instead. They're an awkward shape for layers, though; oval rather than rectangular.
Should be easier than trying to combine the mangoes with ice cubes And less fattening than using ice-cream. It makes a lovely thick milkshake.
Jealous of you for potential mango sorbet. Yum! It is, indeed, yum. I made a couple of batches last summer. I must put the recipe up on my site sometime; it uses Erythritol instead of sugar, which means it isn't overly sweet, which means one doesn't have to add lemon juice to cut the sweetness (unlike many sorbet recipes). Just pure mango taste. Mangos and bananas make the best sorbet, because they are naturally creamy in texture, so you don't get that icy feel as one often does with sorbet.
It can be a toss-up when it comes to sorbet versus ice-cream; sorbet always has a more intense flavour, because the flavour isn't toned down by the added dairy, but ice-cream usually has a nicer (creamier) texture.
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But I hadn't considered that something similar could be done with fruit in the mix as well.
Do you whip the cream or not?
We can't get graham crackers here, but I suppose Milk Arrowroot Biscuits would do instead. They're an awkward shape for layers, though; oval rather than rectangular.
Should be easier than trying to combine the mangoes with ice cubes
And less fattening than using ice-cream. It makes a lovely thick milkshake.
Jealous of you for potential mango sorbet. Yum!
It is, indeed, yum. I made a couple of batches last summer. I must put the recipe up on my site sometime; it uses Erythritol instead of sugar, which means it isn't overly sweet, which means one doesn't have to add lemon juice to cut the sweetness (unlike many sorbet recipes). Just pure mango taste. Mangos and bananas make the best sorbet, because they are naturally creamy in texture, so you don't get that icy feel as one often does with sorbet.
It can be a toss-up when it comes to sorbet versus ice-cream; sorbet always has a more intense flavour, because the flavour isn't toned down by the added dairy, but ice-cream usually has a nicer (creamier) texture.