"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
It’s been a pretty quiet week on the frozen dessert front, though my dad did make a lovely Cranberry-Concorde Grape Raw Pie (from Sweetly Raw) for my mom’s 50th birthday dinner.
I wanted to share probably the most made frozen dessert in my house, Mango Sorbet. It’s incredibly easy, can be made in a blender or a food processor, is made cold and tastes fantastic! The texture of mango puree gives this sorbet a rich feel.
The original recipe is from David Leibovitz‘s The Perfect Scoop, but I’ve adapted it slightly. It can be made in any quantity really, just make sure to taste for sweetener and citrus.
When substituting honey, use 2/3 or less then the called for sugar amount, depending on how sweet you like it. Honey sweetened sorbets will get icy faster, so best eat them quickly, not that you should have any problem with that!
2 ripe mangoes
2/3 cup water
2/3 cup sugar OR ~1/2 cup honey
1 lime, washed and zested (you can use lemons if limes are scarce)
4 teaspoons of lime juice – I usually use more ❤ -> limes
1 tablespoon dark rum – Captain Morgan‘s is very tasty
Pinch of salt
Peel the mangoes and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the lime zest, sugar (or honey), water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible (you can eat the bits you can’t get off, you might have to brush your teeth though). Puree the mixture until smooth. Taste, then add more lime juice, sweetener or rum if desired. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions OR put in a flat container and freeze, taking out every half our or so and stirring vigorously.