Saturday, July 21, 2012

Mango Lime Sorbet

Our new ice cream maker came the other day, and even though the books we ordered on ice cream making hadn't come yet, I couldn't wait. I found a recipe for mango sorbet online. Actually, I found several. And they're all the same. Every one. So to differentiate mine a little, I added lime zest.

Mango-Lime Sorbet (from every cooking site in existence)


4 ripe mangos
1 cup sugar*
1 cup water**
3 tablespoons lime juice, plus more to taste
1/2 teaspoon lime zest (optional, but highly recommended)

*If your mangos are very ripe, reduce the sugar a little.
**Measure water in the dry measuring cup you used for the sugar; simple syrup has to be equal parts sugar and water.


Pour water and sugar into small saucepan over medium heat.

Stir until all the sugar has dissolved.

Allow to cool. Meanwhile, slice mangos into thirds.

Cut off skin of middle section and remove as much mango flesh as possible.

Cut lattice pattern into outer sections and turn inside out.
Make more cuts lengthwise.
Remove mango chunks.

Put mango chunks, lime juice and zest, and simple syrup in blender.

Pulse until smoothly pureéd.

Taste and add more lime juice if necessary. Chill in refrigerator for at least 6 hours, preferably overnight. Freeze in ice cream maker according to manufacturer's instructions. Serve or store in freezer.

This is such good sorbet! The lime and mango are perfectly balanced and create a zesty, yet sweet, sorbet. Since there's no cream, it freezes rock-solid in the freezer, but if you take it out about 10 minutes before serving, it softens to a scoopable texture. Just out of the ice cream maker, though, it's irresistible. My dad, resident ice cream fiend, loved it. The only problem is that I poured the pureé into the ice cream maker before starting it when I should have started it first.
This is what you get for not following the instructions.
I will definitely be making this again soon; it's the perfect, refreshing summer treat.

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