Mango Sorbet

I’m not a huge fan of mangoes, however Gary loves it. We first saw mango sorbet at Trader Joes. We bought it, and it was done in a few days. I didn’t have any of course. The flavor doesn’t appeal to me.

A few months ago, I bought a bag of frozen mangoes on sale at the supermarket. I intended to replicate the TJ’s sorbet when I found the right recipe. I saw this recipe and decided to try it. After Gary’s first taste from the spatula, he loved it! He said it’s even better than the TJ’s one. Of course! It’s homemade!

Now, since I didn’t have any of it, I’m just going to have to take his word on it. I only had a small taste, but since I don’t like mangoes, my opinion doesn’t count.

My changes with the recipe are indicated below.

Mango Sorbet
adapted from: The Ultimate Ice Cream Book

Ingredients:
1 cup sugar
3/4 cup water
2 ripe mangoes, about 1/2 lb each (I used a 1 lb bag of frozen mangoes)
juice of 1 lime (I omitted)
splash of vodka (my addition, optional)

Directions:
Combine the sugar and water in a small saucepan . Stir the mixture until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut as much of the fruit as you can away from the pits. If using the frozen mangoes, allow to thaw while the syrup is coming to room temperature, about 30-45 minutes.

Combine all the ingredients in a blender or food processor. Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold or overnight. (Because I used frozen mangoes and it was slightly frozen, the mixture was cold enough to go directly into the ice cream maker.)

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer save container and freeze at least 2 hours.