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.
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.
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'.
