Hey Bakers!
I hope you all have been enjoying summer so far. Still hot? Keep cool with all of our no-bake recipes like the No-Bake Strawberry Cheesecake or Mango Sorbet (recipe to follow).
Meanwhile, I’ve been busy baking up something else: the new Style Sweet website!
My blog-style recipe site began in 2013. Over the past 9 years, it has had a few makeovers along the way. This latest version is clean, quick, and user-friendly. Readers can easily search different treats, print recipes, and navigate through all of the cake decorating tutorials.
Check it out here: Style Sweet
What does that mean for the Style Sweet Bake Club newsletter? Not too much. The newsletter will continue to be sent straight to your inbox once a week.
Subscribers will still receive:
Monthly check-ins and recipe links
Bake Club exclusive birthday cakes
Fun and festive themed recipes, like our Holiday Cookie Week
Cookbook Club author interviews
Deep-dives into pastry, like the Ultimate Pie Guide
Early access to classes
This Mango Sorbet needs little introduction. With sweet mango and a hint of lime, it is incredibly refreshing and so simple to make. At only 3-ingredients, no doubt you will be running to make this recipe for the rest of the season!
3-Ingredient Mango Sorbet
The Ingredients:
4 cups (625g) diced frozen mango
1 tablespoon fresh lime juice
½ cup (100g) sugar
½ cup (118ml) water
The Method:
Make a simple syrup by placing the lime juice, sugar, and water in a small saucepan. Place it over medium heat and bring to a simmer. Reduce the heat to low and cook until the sugar has dissolved and the syrup thickens slightly, 3 to 5 minutes. Remove from the heat and set aside to cool slightly.
Place the diced frozen mango in a food processor. Purée the frozen mango for a few minutes, or into the mango is finely chopped into little pieces.
Stop the food processor and add about ½ cup (118ml) lime syrup, or to taste.
Continue to purée the mango mixture until smooth. Once it is looking smooth and no longer chunky, stop the food processor and scrape down the inside of the bowl. Blend for about 1 more minute then stop.
When done, the sorbet will be like soft-serve. Serve immediately.
For a firmer sorbet, empty the sorbet into a metal loaf pan and cover with plastic wrap. Freeze until ready to serve.
Notes:
I peeled and diced fresh mango (about 5 ataulfo or honey mangos) then froze the pieces on a parchment-lined baking sheet for several hours before making the sorbet.
You could use store-bought frozen mango, just make sure it is sweet enough. Adjust the simple syrup to taste.
The flavor of the sorbet will be a littler weaker once frozen, so add a little more simple syrup than you think you need.