So…I had an unusual addition in my (happily) fruit-heavy CSA bin this week. Two very ripe, very amazing looking mangoes. (And for those of you who have seen Bend It Like Beckham…yes…I admit I pulled them out and said: “Juicy, juicy mangoes.”) Now, mangoes are awesome. I just have never really cared for them on their own. Mixed with other fruits or used in a recipe, however…and I am one happy girl. Even better…mango ice cream, mango yogurt, mango…sorbet.
LIGHT BULB!
You see, for my birthday last year I was given a fantastic gift. An ice cream maker. And I didn’t have enough room in my freezer until recently (this is me cutting out most processed foods) to store the freezer bowl in order to make my own ice cream. Well, with there being some room now, and me with these fantastic mangoes on hand…I figured…now was as good a time as any to delve into the art, the craft, and the wonder of ice cream making.
My first ever attempt…was a sorbet. There were recipes included in the manual, of course, but for something like mango sorbet, you want to get it right. So I turned to the internet, and found a Web site, called Lottie + Doof…and on it…the most fascinating recipe for mango sorbet I had seen yet. And finally…one that wasn’t mixing the mango with citrus. You’ll note the key ingredient when you get to it…
Recipe: Mango Sorbet
Servings: 4-6
Time: Prep 2 hours; Freeze 20 minutes
Ingredients:
2 large, ripe mangoes (about 2 1/2 pounds)
2/3 cup sugar (I used vegan cane sugar)
3/4 cup water
1 tablespoon freshly squeezed lime juice (to taste)
1 tablespoon dark rum (to taste) (I used Myers’s Dark Rum)
Directions:
Peel the mangoes and remove the flesh from the pit.
Chop the mango flesh into large chunks and place it in a blender along with the rest of the ingredients.
Squeeze the mango pits and skins over the blender to extract as much juice as possible.
Puree the mixture until it is smooth.
Taste, and add more lime juice or rum, if needed.
Chill the mixture in the fridge for a couple of hours before processing in your ice cream maker according to instructions.
Keep frozen!
~*~*~
This sorbet is amazing. The rum really does make all the difference when it comes to the flavor. It balances out the mango and just brings out this fantastic taste. One bite and I was hooked. And now, I have some containers of this chilling in my freezer. And, let me tell you, it’s fun to make your own ice cream. I’m hooked.
Love sorbet…give this recipe a try. And if you don’t have an ice cream maker, either go pick one up…or make popsicles with this mixture. But do enjoy!
The Celiathlete 