Mango Sorbet

2 large, ripe mangoes
2/3 cup sugar
2/3 cup water
4 teaspoons lime juice, plus more to taste (I used 1 very juicy lime)
1 Tbs dark rum, plus more to taste
Pinch of salt

Using a sharp vegetable peeler, peel the mangos and cut all the flesh away from the pit. Roughly chop the flesh and toss it in the bowl of a blender or food processor with the sugar, water, lime juice, rum and salt. Squeeze the mango pits over the blender to extract as much juice as possible. Discard pits.

Puree the mixture until smooth, pausing to scrape down the sides as needed. Taste the mixture and add more lime juice and rum to taste. I prefer more of both but be careful not to add too much rum or the mixture will not freeze properly. Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to manufacturer’s instructions.

No Comment so far

Post a Comment