Mango Sorbet

I’ve had a slight issue of late with my ice cream maker.  And the issue is that I cannot seem to stop finding excuses to use it.  In the past oh, about ten days or so, I’ve made four different flavors:  chocolate gelato (both milk and dark; milk was better), cookies and cream (a great use for those stale Oreos I had thanks to people in my house who cannot seem to figure out how to properly seal packaging), and a fantastic mint chocolate chip.  Mint chocolate chip was the absolute, hands down, bombdigity.  I’m not even that big of a sweets fan, but I swear, I could not tear myself away from that stuff.  Amazing.

All of the above flavors have called for mass quantities of heavy cream, half and half, and whole milk, not to mention dozens of egg yolks and approximately a pound and a half of sugar.  And let’s not forget the good quality chocolate and cocoa powder.  Not exactly ingredients one should even consider consuming if one is trying to avoid a summertime jelly belly.  That would be me.  But again, I can’t seem to tear myself away from that Dam’machine.

And that’s why I decided to take a bit of a healthier turn with this Mango Sorbet.  There’s not a speck of fat to be found here – no cream, no egg yolks.  Okay, okay … the stuff is loaded with sugar.  But the color is gorgeous and the flavor is like summer in a bowl and mangoes are cheaper than cheap this week.  So take your ice cream maker out for a spin and make this for someone you love … or just make it for yourself, your secret’s safe with me.

Homemade Mango Sorbet is the perfect sweet finish for any tropical meal — I hope you like it.  : )

MANGO SORBET
Makes about 2 1/2 cups
Source:  Ice Creams & Sorbets, from the Williams-Sonoma Kitchen Library, copyright 1996.  pp.94-95.

2 large, ripe mangoes (these are on sale; I used 3)
6 T. sugar
1/4 c. light corn syrup

Using a small, sharp knife, make 4 lengthwise slits through the skin of the mango, cutting the skin into quarters.  Peel off the skin and discard.  Then slice the flesh from both sides of the large, flat pit, as well as from around the pit’s edges. (*see note*)

Place the mango flesh in a food processor fitted with the metal blade or in a blender; puree until very smooth.  Measure the puree, you should have 1 2/3 cups (I had slightly more; I just threw it in).  Return the puree to the processor or blender.  Add the sugar and corn syrup and process to mix well.  Pour the puree into a bowl and refrigerate until cold, about one hour.  Place in freezer for ten minutes before processing.

Transfer sorbet mixture to an ice cream maker and process according to the manufacturers instructions.  Transfer the sorbet to a container; cover and freeze until firm, at least 4 hours or up to 3 days.

**NOTE:  I use my mango splitter for this step, then use my sharpest knife to slice away the skin.  You can find a mango splitter at any mall-type cooking store).

Featured, Fresh, Frugal, Fabulous, News | August 14th, 2012