Mango Citrus Sorbet
We have a rather large strawberry patch in our yard and every summer, in June and July, the little ones and I gather together to tiptoe through it, uncovering and collecting sweet red berries for our bowls. A couple years ago, we had an extraordinary harvest and it was that summer we determined we simply had to have an ice-cream maker. That was the very year too we discovered that there’s little in the way of cold things quite as delicious as freshly-picked strawberries turned into ice-cream. We don’t do a lot of desserts at our house, but when we do, we try to make them special. This little mango sorbet fits that bill. And it’s light on the sugar, as desserts go, which makes it even better. (We’ll talk strawberries, come their season.)
(serves about 6)
- 1/2 cup sugar
- 3 ripe mangoes (this may turn out to be more than you need, depending on their size)
- 2 Tbl. fresh lemon juice
- 1 tsp. (or more) finely grated lemon zest
- 1 tsp. finely grated lime zest
- pinch salt
Equipment you’ll need: Food processor (or powerful blender) and an ice-cream maker
Place a container in the freezer to receive your sorbet when it’s done.
Put the sugar into a food processor along with the zest of the lemon. Process 15-30 seconds. (Don’t bother washing processor bowl afterwards.)
Combine 3/4 cups of water and the now-lemony sugar in a small saucepan and bring to a boil over medium-high heat. Stir frequently until the sugar dissolves, and then remove from the heat and allow to cool in the pan.
In the meantime, cut the mango’s flesh away from the pit. Score the flesh in a grid-pattern, cutting down to the peel, then invert the peel so that the little squares fan out. Remove the little squares of mango from their peel, dropping them into the bowl of a food processor. Process until very smooth. Measure out 1-1/2 cups of the mango purée and stir it into the cooled sugar syrup along with the lemon juice, lime zest and a pinch of salt. (If you have more than enough mango purée, you can set it aside for tomorrow’s smoothie.) Stir until blended.
Freeze the mango mixture in a ice-cream maker following manufacturer’s directions. When it reaches the right consistency, spoon it into the chilled container, cover, and freeze until ready to serve. You can adorn a scoop with a little extra lime zest to hint at what’s hidden inside.
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