Mango Sorbet

Okay, okay, I know what you’re thinking… sorbet? It’s definitely fall, nearly winter, and this girl is making us freezing cold dishes? Where’s the stews, the soups, the mugs of hot cider?! While I love fall food more than about any food in the world I just had to make sorbet this week. I love sorbet… there is no better dessert than frozen, sweetened fruit. And with mangoes on sale at the store I was sold… so put on your sweater and have some sorbet, it’s worth a chill! 🙂

Whether or not on your onboard for this chilly treat you’ll be impressed with the mango goodness of this sorbet. Find fresh mangoes and the flavor is particularly intense. It reminded me of the little gelato stores that give you just a few bites of ice cream because the flavor is enough that just a few bites will do you. Super fresh, super yummy!

Here I mixed it with a little bit of my favorite sorbet… raspberry. The two together served in these fun shot glasses was fantastic! If you’re a fan of two flavors together then try the mango sorbet with the raspberry sorbet recipe.

Mango Sorbet Recipe

Ingredients
yields 8-10 servings
2 large, ripe mangoes (16 oz frozen, cubed mango from the freezer section)
1/2 cup sugar
1 T. lime juice
1 t. lime zest
1/2 cup water

Directions
1) Peel mangoes, remove seeds and cut into large chunks.

2) Combine mango chunks and all other ingredients in a blender and process until smooth.

3)Place the mixture in an ice cream maker and follow the manufacture’s instructions. When the ice cream is finished place in an airtight container and store for up to 10 days.

Check out some other frozen desserts…