Sunday, April 10, 2011

Mango Sorbet


This time last year I posted about my addiction to Champagne mangoes. I love mangoes in general, but this variety is truly something special. They have a super smooth texture & are very sweet.
I saw them at the grocery store last week, in season once again & I bought a bunch. I bought so many that I couldn't eat them all before they became overly ripe...so soft I had no idea what to do with them. I was going to dice & freeze them to add to my "smoothie bag"--My smoothie bag is where I add fruit that has ripened too much to eat, but will still be great in smoothies.
Smoothies are both my kids favorite after-school snack...but, frozen organic fruit is expensive & we go through a lot of it! So, having a bag of frozen fruit on hand is always a useful thing around here.
But, this time I decided that these mangoes needed something special. I decided to make some mango sorbet. I'm not a huge dessert person, and the only time I'm known to eat ice cream is when I'm pregnant. But, there's something about mango sorbet...or any sorbet really...that I think is perfect after a meal.
It was my first attempt at making sorbet, so I did a search & found this recipe by the great David Lebovitz...who knows a thing or two about making ice cream. I modified his recipe quite a bit as I only had two mangoes, and this variety is much smaller than a traditional mango. I added in some tequila, instead of rum, because that's what I had on hand. I also cut back on the sugar, because these mangoes were sweeter than normal. I think I was able to adjust it just right, because it came out fantastic!

Begin by adding some peeled & chopped mango to the bowl of a food processor. Once prepped, mine totaled about 9 ounces. To that, add a 1/3 cup sugar,

1 teaspoon tequila, 2 teaspoons freshly squeezed lime juice,
Note: Adding alcohol to ice cream & sorbets helps improve the texture of the finished product, making it smooth & soft, rather than icy. If you are concerned about the alcohol, or plan to serve this to children, you can easily omit it.

a 1/3 cup water & a pinch of kosher salt. Puree until smooth. If you have difficultly getting all the bits of mango to puree, try pulsing instead. Add the mixture to a previously frozen bowl of your ice cream maker,

and run for 20-25 minutes, or until it's thickened to the consistency of soft serve ice cream. Transfer to a storage container, 
freeze until firm & serve.

Mango Sorbet

Adapted from The Perfect Scoop, by David Lebovitz
Makes 1 pint, serving 3-4
In this adapted version of David Lebovitz's recipe for mango sorbet, I have used Champagne mangoes...also known as
Ataulfo mangoes. These differ from traditional mangoes in that they are brighter yellow in color, have a smoother texture & are sweeter. Because of this, I have adjusted the sugar accordingly. If you use regular mangoes, taste them first, if they don't taste overly sweet, you may want to up the sugar slightly. I also used tequila in my version. Adding alcohol to ice cream & sorbets helps improve the texture of the finished product, making it smooth & soft, rather than icy. If you are concerned about the alcohol, or plan to serve this to children, you can easily omit it.

2 ripe Champagne mangoes {about 9 ounces prepared}, peeled & chopped
1/3 cup sugar
1/3 cup water
2 teaspoons freshly squeezed lime juice
pinch of kosher salt
1 teaspoon tequila

special equipment: an ice cream maker

Add the chopped mango, sugar, water, lime juice, salt & tequila to the bowl of a food processor {or, blender}. Puree until smooth. If you have difficultly getting all the bits of mango to puree, try pulsing instead.
Add the mixture to a previously frozen bowl of your ice cream maker & run for 20-25 minutes, or until it's thickened to the consistency of soft serve ice cream. Transfer to a storage container, freeze until firm & serve.
Click here for the printable recipe.

13 comments:

Blog is the New Black said...

I'd give my left arm and my right one, for some of this right now!

Butrcreamblondi said...

Mango, tequila, I'm in! This looks so bright and refreshing!

Joanne said...

There is something super refreshing about sorbet isn't there? I'm quite the mango freak/addict myself and so I definitely need to try this! Way better (and better for me!) than ice cream!

Kathy - Panini Happy said...

Talk about sunshine! I can tell by the photos just how smooth this was.

Angela said...

Wow - What a burst of sunshine! Your mango sorbet looks divine!

Mango is my most favorite fruit EVER! I buy so many I have to use them in smoothies, sorbets, chutneys...Oh, happy Summers!

sandy axelrod said...

Oh my, I think I going to the kitchen right now to make this with my very ripe mangoes in the fridge. And I definitely will be using the Tequila!

The Food Hound said...

Wow, we are two peas in a pod... LOVE champagne mangoes, and I cut almost almost-too-far-gone fruit for smoothies, too!! I didn't see the mangoes at the store this week and I cried a little bit inside.

fooddoodles said...

That looks fantastic! What a beautiful color :)

Elizabeth said...

Swoon, this looks so bright and wonderful. I can imagine that the slightly creamy texture of the mango would make a wonderful sorbet.

egb said...

Yum! I've been on a sorbet kick too, but this mango one looks amazing! I like the addition of tequila!

Plate and Pour said...

What a great blog! I've never made sorbet but I think I might have to make it ASAP!

stephanie webster said...

I agree. Champagne Mangoes are fantastic. My daughter was recently diagnosed as lactose intolerant. This is a perfect recipe for her. Going to buy mangoes asap.

Mary@Fit and Fed said...

It's mango season once again and I'm about to use champagne mangoes to make sorbet, so your recipe is very appropriate, thanks!

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