Mango SorbetPin It
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.
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
by: Steve Dunn
- 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.
That was easy, huh?
Makes 5-6 cups