Friday, June 25, 2010

Ice Cream Fridays: Mango Sorbet

Welcome to another edition of Ice Cream Fridays. Every Friday during the next few months (or until I get tired of it) you can look forward to a new ice cream recipe which will hopefully inspire you to break out your old dust covered ice cream maker that is hiding somewhere in a closet (yes, I'm talking about you). Since I'm always looking for inspiration and ideas, feel free to leave me a comment here on my blog or on my facebook page, and let me know what ice cream flavor you would like to see. Who knows, you might just get lucky and it will be featured the following week.

This weeks flavor has been inspired by my friend Laura who so graciously supplied me with a bag full of Mexican mangoes. She had heard about my latest supermarket frustration when I couldn't find decent mangoes for one of my recipes. She asked if I had ever tasted the yellow Mexican mangoes and I declined. She said I had to try them, and in turn, make something for the Blog for giving them to me. This mango, unlike other more common kinds, has yellow skin rather than the green/red kind I had been used to. Upon peeling and cutting them, the sweet scent was incredible. It smelled less like "perfume" than other kinds I had eaten before and was exceptionally sweet and juicy, almost like a very ripe peach.

What better way then to honor my friends kindness then by making mango sorbet. This time it was David Lebovitz's turn again. His recipe sounded simple, uncomplicated and best of all, I had everything needed for it at home. David's creations are magnificent and I have yet to be disappointed. This recipe was no exception. It came together in no time (peeling and cutting the mangoes is what took the longest) with the use of my blender. Lime juice, and a little bit of dark rum help enhance and brighten the mango flavor. The puree was made quickly and then chilled in the the refrigerator for a few hours before churning it in my ice cream maker.

This was another fantastic recipe and everyone enjoyed this fat free treat. With so many hot days here, a sorbet just tasted so refreshing. I will most definitely be making this treat again and again. If you are feeling indulgent though, go ahead and pair this sorbet with Vanilla Ice Cream, or for an exotic treat, try it with the Toasted Coconut Ice cream I featured last Friday. Another great way to enjoy this wonderful confection is to pour ice cold champagne or sparkling wine over it for a festive end to a special meal. Enjoy the recipe!

Mango Sorbet

2 large, ripe mangoes (2 pounds, 1 kg)
2/3 cup (130 g) sugar
2/3 cup (160 ml) water
4 teaspoons freshly squeezed lime juice, plus more to taste
1 tablespoon dark rum, plus more to taste
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 sugar, 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. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Adapted from: The Perfect Scoop


  1. This one is right up my alley. I love mango. Our grocery mangoes have been kind of weak lately, so we've started buying "champagne mangoes." They have yellow skin, but they are smaller than an average mango. The texture and flavor is truly amazing. Any idea if Mexican mangoes and champagne mangoes are the same thing or similar?

  2. mw - I just looked up the champagne mango and it looks exactly like the ones my friend supplied me with. They are grown in central Mexico hence her just calling them Mexican mangoes probably. They are a lot smaller than what I was used to and I used about 5 in the recipe. The taste is so much better than the regular ones.

  3. Susi, this looks incredible. Your ice cream is almost the color of a monks robe. It is gorgeous.
    Have a great day. Blessings...Mary

  4. Koestlich! Muss mal nach diesen Mangos Ausschau halten.

  5. I have made this before and I can vouch that it is delicious!!

  6. Yummy! I would eat up a dish of this right now. But I could have really used it while I was melting in the sweltering Alabama heat.

  7. This looks yummy! I'm in love with your photos for this one - the orange, yellow and blue just pop right off the page, awesome job!

  8. This looks so good! I love the use of mangos...they are one of my favorites!

  9. Wow, Susi, this is just gorgeous and so bright! Your photos are fabulous in every way.
    I've never heard of Mexican mangoes before reading this post, but I can see a difference in the vivid color alone. Interesting that they don't smell the same as the usual mangoes, and yet they're actually sweeter in flavor!
    Your Ice Cream Fridays concept is a great one. I have yet to try anything from my copy of David Leibovitz's book (what the heck am I waiting for anyway???). I see that you made the toasted coconut ice cream in a past post and I'm about to go check that one out in a minute; it sounds incredible to me.
    Susi, your blog is so beautiful, and I love your photos. I MUST--and I will--make it a point to visit much more frequently. I don't want to miss a thing!
    :) Jane

  10. Jane - thank you so much for your kind words, coming from you being one of the best baking bloggers around, it means a lot :o)

  11. Your website is really cool and this is a great inspiring article. Mango Exporter In Pakistan


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