Mango Sorbet

17May09

Wow!  It’s been far too long since I have made something that is blog worthy.  Lately, my days consist of studying for my upcoming board exam and very little adventurous cooking.  I am quite sure you already know how to make Kraft mac-and-cheese and there’s no need to blog about the blue box.  But I digress and move forward…on to the good stuff.

What might you ask is so great about living in south Florida during the sweltering summer?  Well, besides living about 5 miles from the beach….living next door to a tree that produces loads of these and a neighbor that lets you have as many as you want!

We moved in last year just in time to try one of the last mangoes that was left on the tree and man was it good.  So when I saw this recipe in Cook’s Illustrated a few months ago I quickly marked the page and waited patiently for the fruit to ripen.  This recipe far exceed my expectations, it was by no means grainy or icy.  Just creamy and wonderful.  Our fruit was really ripe, so next time I think I won’t add the full amount of sugar but regardless it was still delicious.  I planned to take it over to a friend’s house for dessert so I made a double batch which I highly recommend.  Here’s to the beginning of a wonderful summer!

Mango Sorbet

Serves: 4

Ingredients:

3 medium sized mangoes

½ cup cold water

¾ + 1 tablespoon sugar

2 tablespoons fresh lemon juice

1 tablespoon vodka

Directions:

To make the mango puree you will need to peel and pit the mangoes.  I am not an expert at cutting mangoes; in fact they scared me just a little.  I am sure there is a correct way to do it but I found that it was easiest to make two vertical cuts around the pit and then scoop the flesh out.  It’s quite difficult to describe without pictures so just do the best that you can! 

Cover with plastic wrap or a lid and place in the refrigerator until it is completely chilled.  I ended up leaving in the refrigerator overnight.  However, if you’re anxious to get this made you can place the bowl over and ice bath and stir until it has a nice chill.  Pour the chilled mixture into the container of an ice cream machine and churn until frozen. 

At this point you can eat it as is but I prefer to put it in an airtight container in the freezer to achieve a firmer consistency. 

This can be kept in the freezer for up to 3 days but trust me, it won’t last that long.

 

Source:  Spring Entertaining from Cook’s Illustrated

Filed under: Desserts, Fruit, Sorbets   |  6 Comments