By Brooklynsupper
With hot weather coming up, it’s great to have a host of frozen treats at the ready. And nothing hits the spot on a sweltering day like sorbet. Here, we have a simple as can be recipe for fresh mango sorbet. Refreshing and intense, this is a big, bright treat everyone’s going to love. With a wallop of sweet mango flavor tempered by fresh squeezed lime, and, in honor of the tasty mango treats available on the streets of New York, just a hint of fresh ground white pepper.
A note on the recipe: I used white pepper because it packs a cleaner, less bitter flavor than the traditional black pepper. For a livelier sorbet experience, consider adding a bit more salt, cayenne pepper or paprika.
More Mango Recipe:
Zucchini and Mango Quesadillas
Glazed Mango Cheese Cake - Eggless
Baja Fish Tacos with Mango Salsa
Fresh Mango Sorbet with White Pepper
makes 1 quart
Ingredients
- 2 large mangoes (ripe, but not overly so)
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup fresh squeezed lime juice
- 1 tablespoon rum or vodka*
- 1/2 teaspoon salt
- 1/2 – 1 teaspoon fresh ground white pepper
Directions
- Peel and core the mangoes. Be sure to collect any accumulated juices, but try and avoid the stringy bits from the pit. Combine all of the ingredients in a blender and blend until smooth. Cover and chill the mixture in the refrigerator for several hours.
- When the mixture is cold, process in you ice cream make according to instructions. At this point, sorbet will be a bit soft–for optimal texture freeze for an hour or two before serving.
*Alcohol contributes to a smoother texture in sorbet because it doesn’t freeze. Note that this amount is very small, and compares to the amount in vanilla extract (which is 35% alcohol). This recipe makes a quart of sorbet which is about 12 servings, so the alcohol is about 0.6% of the total volume and each serving has about a 1/4 tsp. of vodka. If you’d like to avoid the alcohol altogether, consider upping the sugar content by 2 or 3 tablespoons.
Food , Recipes
