Mango Sorbet


So I guess the evils of Pandora’s box is settling in very slowly. I was afraid that after I opened my ice cream maker, I would be eating ice cream, frozen yogurt and sorbet everyday. (I wish.)

I was gifted with some overripe mangoes recently so I thought they would be perfect for my next icy creation.
Chris has been the gifter of all these squishy browning fruits. His office receives a shipment of fruit each week through their CSA and they cannot go through them fast enough! Lucky me since I get to benefit from their neglected fruit.

This sorbet was incredibly easy to make and so delicious. I think sorbets will be my new thing now…until I start making frozen yogurt…

Mango Sorbet
Recipe from The Perfect Scoop: Ice Creams, Sorbets, and Sweet Accompaniments by David Lebovitz


  • 2 large, ripe mangoes (about 2 lbs.)
  • 2/3 cup sugar
  • 2/3 cup water
  • 4 teaspoons, freshly squeezed lime juice
  • 1 tablespoon dark rum
  • pinch of salt

*Peel and pit the mangoes. Cut the flesh up into chunks and place them into a blender or food processor with the sugar, water, lime juice, rum and salt. Purée the mixture until completely smooth. Taste the adjust the lime juice and/or rum as necessary. Chill thoroughly in the refrigerator. (I left it overnight.) Freeze in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer.



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