Mango is a great fruit. Now, it certainly isn't as good in Minnesota as it would be in the tropics, but a perfectly ripe mango is one of my favorite fruits. And considering the fact that I've never had nor made sorbet before so I thought this would be the perfect time to try.
The recipe I used had some issues that didn't allow for the sorbet to combine. However, it didn't involve an ice cream maker, which is far more convenient. With a few tweaks, however, the recipe allows for the sorbet to come together and not be tiny shards of frozen mango.
Mango Lime Sorbet
Makes about 1 pint
Adapted from: Cooking Light
2 pounds very ripe or overripe mangoes *
1 cup sugar
1 cup water
Pinch of course salt
1 1/2 teaspoon fresh lime juice
1 teaspoon grated lime zest (optional topping)
Peel mango and cut flesh away from the seed. Cut mango flesh into medium sized diced pieces. Freeze mango pieces on a cookie sheet for at least 5 hours.
Meanwhile, make the simple syrup by placing sugar and water in a small saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Allow to cool completely.
Take mangoes out of freezer and allow to soften for 20 minutes. Place mangoes and salt in a food processor and puree until smooth. Pulse in simple syrup and juice. Top wit lime zest (optional), and serve immediately.
*It is very important that the mangoes you buy are ripe. If they aren't the sorbet is going to be clumpy and will not come together properly. Be sure to buy mangoes ahead to of time in case the store doesn't have fully ripe ones.
This is a great simple recipe to kick off the warm months. Enjoy!