Mangosteen Sorbet
Makan Tengah Hari • Malaysia
How to Make Mangosteen Sorbet (Traditional & Healthy Version)
Mangosteen Sorbet is a refreshing, tropical dessert that highlights the queen of Malaysian fruits—manggis. With its sweet-tangy flavor and juicy texture, manggis is cherished throughout Malaysia, especially during fruiting season. This sorbet is inspired by Malaysia’s multicultural culinary heritage, blending local ingredients like pandan and limau nipis for an aromatic touch. The result is a vibrant, icy treat perfect for the Malaysian climate. Enjoyed as a cooling lunch dessert or a light afternoon snack, Mangosteen Sorbet provides a naturally sweet alternative to heavy, creamy desserts. Its popularity grows during family gatherings and festive occasions, especially in regions abundant with fresh manggis. This sorbet is not only a delicious way to celebrate local produce but also an excellent choice for those seeking healthier options without sacrificing authentic Malaysian flavors.
Bahan-bahan(untuk 1 bowl (about 150ml) per serving)
- 2 cups Fresh mangosteen (manggis) (peeled, seeds removed)
- 1 leaf Pandan leaf (tied into a knot)
- 1 tbsp Fresh lime juice (limau nipis)
- 1/4 cup Santan (light coconut milk) (for creaminess)
- 2 tbsp Stevia or natural sweetener (or gula Melaka for traditional taste) - pilihan
- 1/8 tsp Pinch of sea salt
- 1/4 cup Filtered water
- 1/2 stalk Lemongrass (serai) (bruised, optional for aroma) - pilihan
Arahan
- 1
Prepare mangosteen by peeling and removing seeds. Place the flesh in a blender.
5 minutes
Choose ripe, plump manggis for maximum sweetness.
- 2
Add pandan leaf, santan, lime juice, sweetener, sea salt, and filtered water to the blender.
3 minutes
Use chilled ingredients for a smoother blend.
- 3
If using lemongrass, bruise and add to the mixture. Blend until completely smooth.
2 minutes
Strain lemongrass after blending to avoid fibrous bits.
- 4
Remove pandan leaf (and lemongrass, if used). Pour the mixture into a shallow freezer-safe dish.
2 minutes
A wide, shallow dish helps the sorbet freeze evenly.
Kenapa hidangan ini sihat
This Mangosteen Sorbet is a healthy dessert choice because it’s made from whole fruits with no artificial additives or heavy cream. By using natural sweeteners and light santan, it keeps calories in check while delivering authentic Malaysian flavors. It’s also dairy-free, gluten-free, and adaptable for vegan diets, making it suitable for most health-conscious Malaysians.
Mangosteen is rich in vitamin C, antioxidants (xanthones), and dietary fiber, supporting immune health and digestion. Using santan adds healthy fats without cholesterol, while lime juice boosts vitamin C content. With minimal added sweetener and a base of natural fruit, this sorbet is low in saturated fat and can be adjusted to suit various dietary needs. The inclusion of pandan and lemongrass provides micronutrients and aromatic compounds with potential health benefits.
Petua
- 💡Use only fully ripe manggis for the best flavor and sweetness.
- 💡Don’t skip the frequent scraping—this ensures a smooth, scoopable sorbet.
- 💡Garnish with fresh herbs like mint or extra pandan for added aroma.
Penyimpanan & hidangan
Store sorbet in an airtight container in the freezer for up to 1 week. Let sit at room temperature for 5-10 minutes before scooping to soften.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
