Mango Sorbet

Picking up from Monday’s post on vanilla ice cream, I have a mango sorbet for part 2 of ice cream week. This is a super easy recipe, and it makes you realize that buying the Haagen Dazs mango sorbet can be a task for the past. This recipe is cheaper, and I think it tastes better, too (especially after reading the ingredients for theirs which includes pumpkin juice and carrot juice??).

It certainly tastes good on its own, but also as part of a trio of Strawberry Lemonade Sorbet and Sparkling Wine Blackberry Sorbet.

This recipe also comes from  The Perfect Scoop by David Lebovitz, but I made a few changes to make it more Aly-friendly. If you are a master at cutting mangos, then by all means, buy a fresh one and use it. Otherwise, you can use frozen like I did. He calls for all lime juice, but I am not a big fan of lime juice, so I added a mix of both. In addition, I already had a freezer stocked with ice cream, so I made a half batch. What you see below will make about one pint of sorbet. Feel free to double and have more!

Directions for Mango Sorbet

Makes about 1 pint

  • 10-12 oz of frozen mango, chopped (or 1 pound of fresh mango)
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 1 Tablespoon dark rum (I used what I had on hand for rum, and it worked just fine)
  • Pinch of salt

In a food processor, mix all ingredients until smooth.

Malibu rum worked just fine; use what tastes good for you

 

Periodically, you might need to scrape down the sides to make sure all mango chunks get mixed.

This might take a while, especially with frozen mangoes. Add more juice or rum if you like.

It’s so smooth!

Chill in the fridge for a few hours (less if you used frozen fruit) before freezing in your ice cream maker.

Directions for Mango Sorbet without pictures

Makes about 1 pint

  • 10-12 oz of frozen mango, chopped (or 1 pound of fresh mango)
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 1 Tablespoon dark rum (I used what I had on hand for rum, and it worked just fine)
  • Pinch of salt

In a food processor, mix all ingredients until smooth. This might take a while, especially with frozen mangoes. Add more juice or rum if you like. Chill in the fridge for a few hours (less if you used frozen fruit) before freezing in your ice cream maker.

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One thought on “Mango Sorbet

  1. Pingback: Strawberry Sorbet | fudgingahead

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