Mango sorbet arrives at Scoop Adventures a little late, but better late than never. I LOVE this sorbet. So simple and the perfect way to enjoy mango. I have made Mango Ice Cream and although it is lovely, the cream overshadows the subtle, almost floral flavor of the mango. Sorbet is the way to go. I was lucky enough to have a few leftover mangoes in the fridge from another ice cream project, so I made this sorbet. I have been eating it every night! Enjoy!
Slightly adapted from David Lebovitz’s The Perfect Scoop
Makes 1 quart
2 large, ripe mangoes
2/3 cup sugar
2/3 cup water
4 to 6 teaspoons fresh squeezed lime juice
1 Tablespoon mango rum (or dark rum)
Pinch of salt
Peel and pit mangoes. Cut fruit into chunks and place in a blender with sugar, water, lime juice, rum, and salt. Puree the mixture until smooth. Take a taste and add more lime juice or rum if needed. Chill sorbet base in the refrigerator until completely cool, at least two hours. Pour into your ice cream maker and freeze according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, about 4 hours.