Ooh. Mango sorbet. I have always had a weakness for mango sorbet. I used to buy pints of Haagen Daz mango sorbet during college and I would eat about a quarter of a cup at a time so that I could enjoy it as long as possible. Once, I came home from a long day of classes and went to the freezer to enjoy a little bit of frozen mango goodness. I took the pint out of the freezer and the realization came upon me that it felt much lighter than it should have. My roommate, who apparently subscribed to the "if it's in our apartment, it must be meant for sharing" philosophy of roommating, had eaten some of my precious sorbet. Needless to say I was not that happy with her. Now that I look back at it, it was rather ridiculous of me to be mad at her for eating a dollar's worth of sorbet, but it seemed totally rational at the time.
I made yet another David Lebovitz recipe this week, this time his mango sorbet. His recipe calls for rum, but I skipped that because we don't have any. It was still out of this world delicious. Such an intense mango flavor, and much more texture than store-bought sorbet. And it makes enough that if someone ate a serving without my permission, I would still be friends with them.
Mango Sorbet
2 large, ripe mangoes
2/3 cup sugar
2/3 cup water
4 tsp freshly squeezed lime juice, plus more to taste
Pinch of salt
Peel the mangoes and cut into chunks. Put mango chunks, sugar, water, lime juice, and salt in a blender and puree until smooth. Taste, then add more lime juice if desired. Chill the mizture thoroughly, then freeze in your ice cream maker.
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