Every now and again our love of fresh, colorful fruit gets the best of us and between my wife and I, we end up buying a bit more than even our large family can maw through in a reasonable amount of time. So it was last week when the crisper bins of our fridge started to look something like a "Noah's Ark" of fruit, as they appeared to contain at least 2 of every variety known to mankind.
We had strawberries, blueberries, bananas, pineapple, clementines, kiwis, granny smith apples, and a rather large cache of mangoes. We did our best to eat them all in their natural state, but some were in numbers so formidable that we just didn't seem to be able to make a dent in the pile. In the end, the bananas found their way into some bread, the berries and pineapple into smoothies, and we ate the apples, kiwis, and clementines topped with a little yogurt and granola for breakfast.
That just left the mangoes.
Had there been just 1 or 2 of them I probably would have whipped up a quick mango salsa to go with some fish or chicken, but we had 5 or 6 of the buggers, and as much as we love a fruit salsa around here, we didn't need 8 cups of it! A Summer-like spurt of weather brought the idea of a mango sorbet to mind, and the rest as they say is sweet history.
Cheers – Steve
- 2 pounds peeled mango flesh, cubed
- 1/2 cup sugar
- 3/4 cup water
- juice of 1 lime
- 1 ounce of vodka (for texture....really)
- Place all ingredients into the hopper of your blender and blitz on high for 2-3 minutes, or until very smooth. Pour through a fine strainer into a bowl to remove any remaining fibers or chunks. Cover the bowl with plastic wrap and place in the fridge for at least an hour to get really cold.
- Pour the purée into your ice cream maker and process per the manufacturer's instructions.