I love mangoes and this season has so far been the most fruitful in a long time. Friends, family and neighbours have been supplying us with so much of the sweet fruit that I was eating 4-5 a day, everyday for the last two weeks. Am I tired of them? No way! It’s my favourite fruit and I could never have too much of them. At least that’s what I thought.
Even I couldn’t keep up with the almost daily supply. They were ripening faster than I could eat them. So I had to look at other options. It’s summer in the Caribbean and the heat has been unbearable for the last few days. Mango Sorbet was an easy remedy to both my mango over-supply and hot summer days.
Sorbet is easy to make with a few simple ingredients. I whipped up a batch in under ten minutes! The hardest part is the wait time, as it has to, optionally, sit in the freezer for a few hours, temptingly. Enjoy!
MICHELLE’S MANGO SMOOTHIE:
- 4-5 Cups of mango diced
- 1/4 cup water
- 3/4 cups sugar *
- 1- 1/2 teaspoon lime juice (can use more or less to taste)
- 1/4 teaspoon kosher salt (can use use more to taste)
- Put mangoes and water into blender and blend until smooth. This should make about 3 cups of puree. Pour puree through a fine strainer into a bowl.
- Add sugar to puree and mix until well blended.
- Add lime juice and salt to taste.
- Cover bowl and put in fridge for 2-3 hrs. until it gets really cold.
- Churn in ice cream maker according to manufacturer’s instructions.
- Transfer sorbet to an airtight container and put in freezer a minimum of 4 hours to overnight.
* An ideal ratio of sugar to puree is a 1/4 cup of sugar to every cup of puree.