Mango Sorbet

Is it possible for a fruit to taste rich?  Maybe even luxurious?  That’s how mango tastes to me.  I haven’t done anything with mangoes since I was making it as baby food for Andrew.  That’s just too long!  A reader requested mango sorbet and I was happy to oblige.  Of course I didn’t have to look any further than The Perfect Scoop.  Seriously, if you don’t own this book yet, you need to.  Now.  It’s only the beginning of the lovely warm weather and there are so many wonderful frozen treats to try!

Also, thanks to everyone who entered the Earth Day giveaway last week.  I was really impressed by the eco-consciousness of my readers.  If you are looking for ways to help conserve, definitely go back and read the comments from that post.  There are tons of great suggestions!  Congratulations to the winners of the RuMe bags:
#120 – Abby: “I’m going to work from home more and drive to work less. And when I’m at work, I’m going to drink from a reusable cup.”
#192 – Dinah: “We have drastically reduced our trash by recycling and composting. (We basically have 1 bag of trash every other week now for a family of 4.) Also I bought reusable baggies for lunches so we don’t use disposable sandwich bags.”
Enjoy your bags, ladies!  I hope you love them as much as I do.

Mango Sorbet
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2 large, ripe mangoes (about 2 lbs.)
2/3 cup sugar
2/3 cup water
4 tsp. freshly squeezed lime juice
1 tbsp. dark rum
Pinch of salt

Peel and pit the mangoes.  Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt.  Purée the mixture until completely smooth.  Taste the mixture and adjust the lime juice and/or rum as necessary.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

Source: The Perfect Scoop by David Lebovitz

20 Responses

  1. what a amazing colours!

  2. Mangoes are in season, so I’m off to make this immediately!!

  3. Annie, mango sorbet is one of my favorite frozen desserts! Haagen Daz makes an awesome mango sorbet but now, I’m ready to buy my own ice cream maker and make my own! Thanks for sharing. This looks so refreshing!

  4. Look at that gorgeous color! Can’t wait to try this one this summer…

  5. My husband is obsessed with mangoes, and I was so close to making a mango sorbet last weekend! Your sorbet looks creamy and flavorful 🙂

  6. I swear that like 75% of the time it’s like you’re blogging for me! I always have a list of recipes to look for in the back of my mind, either for dinner next week or a random reason. Low and behold, I see in my reader that what you just posted fills my need to look for something! I was on my way in to work this morning thinking I wanted to invite some friends over for the Finale of LOST and thought we need to have tropical drinks and desserts using lots of mango! Now, if only I wasn’t so intimidated by mangoes. This just looks too good to pass up!

  7. This looks amazing. I can’t wait to try it!

  8. Mmmmmmmmmm–mango! Can’t wait to make this!

  9. Oooh…just what I would love! I’m going to eat a lot of this when summer comes. I love mango.

  10. MMm, I LOVE mango, it’s one of my favorite fruits. Thanks for sharing the recipe.

  11. Quick question for you….what kind of container do you store your homemade ice cream in? I made some awhile a go and all’s I had was regular tupperware, and by the next day it was rock (and I mean rock) hard. Any suggestions? I’d love to make more homemade ice cream…

    • Jean, I always store mine in tupperware-type containers. That really shouldn’t affect the hardness of the ice cream, it was more likely due to the recipe itself. A good ice cream recipe shouldn’t freeze so hard.

  12. Love the color of this dessert! Nice work Annie!

  13. Mango is definitely my favorite sorbet flavor. I’d love to make this, but I’m terrible at chopping mangoes. Do you have any tips?

    • Kathy, check out the baby food post that I linked to. It has instructions on how to easily cut up a mango.

  14. I love this recipe! Doesn’t it just smell like summer as soon as you pop open the food processor?

  15. Any suggestions if we’re wanting to make this without an ice cream maker?

    • You can try Googling, I’ve only ever used an ice cream maker so I don’t know how to make it without one.

    • Use your blender…mix all ingredients, leave in blender….put blender in freezer for 1/2 hour, pull out, blend again, re freeze for 1/2 hour, ect until nice and smooth. Takes a long time, but mostly just hanging out. Don’t forget the rum or this process will cause ice crystals to form (instead of yummy smooth sorbet)

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