The owner of Mango!, a Miami-area restaurant, says the mango juice and the mango-based mango sorbet will be on the menus at his restaurants.
The mango sorbat is made from mango seeds, mango pulp and honey.
bar is now selling mango sorbets as well.
The restaurants will not have mango juice.
The sorbet, called Mango, has mango juice, honey, sugar and lemon zest.
The restaurant owner says the restaurant is hoping to be able to keep selling mango juice this year.
The owners mango sorbanas are made with mango seeds and pulp, and they use mango juice to make their mango sorba.
The drink is now sold at other restaurants, but the owner says they will not be able sell the mango sorbonas until at least the end of the year.
Mango sorbet Mango sorbat Mango Sorbet (kosher) 1 tbsp mango juice (or 1 tbsp grapefruit juice) 1/4 cup honey (or 2 tbsp lemon juice) Lemon zest (or orange juice) 3-4 mango slices, sliced Banana slices, cut into small pieces Banana zest, or fresh juice Fresh lemon juice, to taste Honey, for garnish Fresh lemon or lime juice, for serving Directions To make mango sorbas: Bring a large pot of water to boil.
Add the mango seeds to the water, and mash with a fork.
Add sugar, honey and lemon juice to the pot, and whisk to combine.
Let sit for 10 minutes.
Mash the mango pulp with a potato masher.
Remove the pulp from the water and stir in the mango zest and lemon.
Heat the saucepan over medium heat.
Add mango juice or grapefruit juices, and bring to a boil.
Reduce heat to low and simmer for 30 minutes.
Stir in the lemon juice and honey, and cook for another 10 minutes until the sorbet is thick and creamy.
Transfer to a blender.
Add banana slices and mango slices.
Blend until smooth.
Garnish with fresh lemon or a lime wedge.
Recipe Source BBC Sport article