My adventure making raspberry sorbet was such a kick that I’ve been inspired to try some other sorbet recipes. I’m waiting for local strawberries to come in. Making that sorbet will be a no-brainer. The other day while at Trader Joe’s, I found frozen mango puree, packaged in four quarter-pound pouches. The full pound is just the right amount to make a quart of mango sorbet. I looked at several suggested recipes online, picked and chose what I thought would work, and this is what I used:
MANGO SORBET
Ingredients (makes approx. 1 quart):
1 lb. mango puree
1 cup sugar
1 cup cold water
Juice of 1½ limes (approx. ¼ cup)
That’s all it takes! Make a simple syrup from the water and sugar by heating in a saucepan until the sugar is totally dissolved. Cool in refrigerator. When the syrup has chilled somewhat, you can add all ingredients together and allow them to chill together. (It’s always a good thing to chill together, isn’t it?)
Freeze using an ice cream or sorbet maker, following the manufacturer’s directions. For more information on how I use my ice cream maker, see the Raspberry Sorbet post.
The mango sorbet was served with shortbread cookies and was delicious. It is a light dessert that has a fresh taste. If you have a favorite sorbet (or ice cream) recipe, send it to me. Or, if you have a suggestion for a sorbet, let me know. I’m willing to try almost anything!
Enjoy!
I am definitely going to try this...especially since Colorado does not have Rita's and my favorite flavor there is mango (well, that and watermelon!)...this will have to be the closest thing I can get to it! Thanks for sharing!
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