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

(Print this Recipe)

Ingredients:

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

Directions:

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