Wednesday, June 2, 2010

Tastes Like Summer: Mango Sorbet

I make this every summer.  I know summer's not quite here yet, but it sure feels like it.  Sorbets are easier to make than ice creams (no tempering!) and also usually fat free, since they lack cream.  This sorbet has only four ingredients: mangoes, sugar, water, and lime juice.  Cool off after a scorcher with this one.

Mango Sorbet
To cube a mango, run your knife along the pit to make two halves.  Then make crisscross cuts on each half, turn them inside-out, and remove the fruit.  Cut the remaining fruit along the stone as best you can.  Puree it in a food processor, and add the sugar-water and lime juice.  I love this ice cream machine.  It's big and heavy, since it's got a built-in compressor, which means no advance chilling of bowls necessary.

Mango Sorbet1
Lick the beater, anyone?  I made a double batch and put it through the machine in two runs.  The finished product is ready to eat but should go in the freezer for another two hours.  I should note to the uninitiated that ice creams and sorbets are not an instant gratification thing.  You prepare all the ingredients, and that usually requires some level of cooking to dissolve the sugar and slightly cook any eggs in the recipe.  Then the mixture must chill in the refrigerator for at least a few hours, and overnight is better.  For a quick fix, 7-Eleven is still the way to go.

And those strawberries from my last post?  I was excited to find they're blushing a slight red and will soon be ready for the pickin'.

Mango Sorbet
From Bruce Weinstein's The Ultimate Ice Cream Book
1 cup sugar
¾ cup water
2 ripe mangoes, about ½ pound each
Juice of 1 lime

Combine the sugar and water in a small saucepan and place over low heat.  Stir until the sugar dissolves completely and the syrup is clear.  Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut as much of the fruit as you can away from the large pits.  If the mangoes are very ripe and juicy, and you feel adventurous, squeeze the pulp and juice off the pits with your hands.  It's messy work, so do it over a large bowl.

Combine the cooled syrup, mango pulp, and lime juice in a blender or food processor.  Blend until completely smooth, about 30 seconds.  Cover and refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer's instructions.  When finished, the sorbet will be soft but ready to eat.  For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.


  1. This looks so refreshing and just perfect for summer!

  2. My sweet sister loves mangoes almost as much as I do. This would be a perfect treat for us to share. Thank you for the recipe!

  3. Wow! That looks so bright and sunshiney - the very picture of summer!


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